1 ½ pounds small chicken-stuffed ravioli
8 tablespoons unsalted butter
3 bunches fresh sage (1/2 cup coarsely chopped leaves, plus 12
Bring large pot of salted water to a boil. Add ravioli and cook
until al dente, about 8 minutes or according to package directions.
Melt 7 tablespoons butter in large nonstick skillet. Add chopped
sage, pinch of salt, and freshly ground black pepper. Cook over
medium heat until butter just begins to brown and bubble .Add whole
sage leaves. Toss for one minute and keep warm.
Drain ravioli in colander, saving ¼ cup cooking water
Put hot pasta, melted sage butter, and remaining one tablespoon
unmelted butter in large bowl. Toss well, adding enough cooking
water to make a smooth sauce.
Divide evenly among four warm, large plates, placing the whole
cooked leaves on top. Serve immediately.