To serve, boil the ravioli and make the butter sauce. Refrigerate leftovers for up to 2 days; gently reheat on the stovetop until warmed through. Freeze uncooked ravioli for up to 3 months.

The brown butter sauce coats the ravioli and makes it feel like you ... Reduce heat to medium. Add garlic, thyme, and chopped porcini mushrooms; cook, stirring often, until mixture is fragrant ...

Stir in the garlic ... Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the ...

About Spinach and Ricotta Ravioli Recipe: Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of the pasta. Grind all the ingredients ...

then prepare the sauce by blending tomatoes, garlic and cooking it with loads of fresh and dry herbs. You can add cream and butter to amp up the flavours. To make the ravioli pockets, place two ...