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Kitchen Notebook

October 10, 2018

Ravioli with Buttery Apples and Sage

25 Mins


  • 1 pack Cheese Ravioli
  • ½ oz Sage Leaves, roughly chopped
  • 1 Apple, peeled and sliced very thin
  • 3 Tbsp Butter
  • Sea Salt and Pepper

Bring a large pot of water with a pinch of salt to a boil over a high flame. Boil the ravioli for 3 minutes, stirring occasionally. Strain and place on a plate lined with a towel to dry.

In a large sauté pan over medium heat, melt 1 tablespoon butter. Add the sage and cook until fragrant  and beginning to turn crispy. Add the apples and cook for 5 minutes, stirring often, until slightly cooked through. Remove to a bowl. In the same pan over medium heat, melt the rest of the butter. Add the ravioli and sear until lightly browned on one side. Carefully flip the ravioli with a spatula and season with a pinch of sea salt and pepper. Continue to cook until browned on both sides, about 3 more minutes. Add the apples and stir to combine. Divide between 2 plates and serve.

25 Mins Veg

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25 Mins Veg

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