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Ravioli Romano

By WEEK Creative Services
April 25, 2011 Updated Apr 25, 2011 at 12:55 PM CDT

Biaggi’s Ravioli Romano

1 pkg. frozen meat or cheese ravioli
¼ cup unsalted butter
½ oz. fresh sage, rough chopped
1 tsp. salt & pepper
½ oz. parsley, chopped
½ cup chicken stock
½ cup chunky-style tomato sauce
¼ cup pine nuts, toasted
½ cup fresh spinach, julienned
2 Tbl Asiago cheese, grated

Prepare ravioli in boiling water, drain 90% of the water and keep to the side.

Place butter in large sauté pan over medium high heat, cook until it’s the color of dark brown sugar (but not burnt). Add sage, salt & pepper and parsley and stir well. Add chicken stock, red sauce and pine nuts – bring to a boil. Remove from heat, add ravioli and spinach – toss together over high heat for 20-30 seconds. Taste for correct seasoning.

Gently place ravioli and sauce on a large platter, garnish with Asiago cheese and serve.