INGREDIENTS
.800 g fresh ravioli with cheese or ricotta-spinach
.150 g butter
.5 tablespoon (s) of crème fraîche
.1 pinch of salt
.1 pinch of pepper
Sage leaves
PREPARATION
1.
Cook the ravioli for 10 minutes, then drain them.
2.
Meanwhile, in a Dutch oven, melt the butter, add the crème fraîche and salt and pepper.
3.
Add the cream ravioli, a few sage leaves and mix well. Serve hot.