This is one of my favorite sauces for Ravioli. It’s simple and delicious. We often prepare this pasta dish in the summer in Italy, when we are there on vacation and I just can’t get enough of it. But it tastes just as well in Winter time. Believe me! My mother-in-law showed me how to prepare it!

See how to make prepare here:Ingredients for 4
Heike Eva’s recipe
For the sauce:
10-15 fresh sage leaves
60g roasted pine nuts
2 tabelspoons butter
2-3 tablespoons olive oil
Salt & pepper

For the rest:
400-500g fresh Ravioli (I bought mine, best are ricotta-spinach-filled ones, I find)
50g Parmesan cheese

Prepare the ravioli according to the pack and grate the parmesan cheese.
Melt the butter and olive oil in a pan. Add the sage leaves so they can fry in the pan together with the butter mix. Shortly before the ravioli are done, add the pine nuts in the pan to the sage-butter-mix so they turn golden brown. Drain the ravioli and add to the pan with the sauce and mix carefully. Serve immediately (you can garnish with a few sage leaves) and serve the grated parmesan cheese separately. Enjoy!

Tip on the side: You can of course also use any other pasta if you prefer. I like it with filles pasta best though.