............Ravioli w Sage & Brown Butter....

Are you hungry? This beautiful dish has a plethora of pros & is good when prepping for a busy day. Not only the zesty arugula salad, but the oaky & truffle flavors in the layers of Reggiano & goat cheese.

Ravioli with Sage & Brown Butter
Serves 2

1/2 lbs of Goat Cheese & Bacon Ravioli
1/2 lbs of Porcini Truffle Ravioli
6 Sage Leaves
5 tbls of butter
1/2 Lemon
Reggiano Cheese

1. Boil both pastas until al dente (cooked to be firm) 2. In a large saute pan, melt butter in a high heat. Once butter is melted shred the 5 sage leaves into the butter. Squeeze half a lemon into the butter & stir until butter is brown 4. When butter turns brown turn off heat & add cooked raviolis 5. Sprinkle with Reggiano Cheese & serve!