What’s Burning: Raviolini in Sage and Butter

Portrait of BenFranklin circa 1785 by DuplessisMy short-order cook alter ego, Lazy Person (LP), agrees with Ben Franklin: “Time is money.”

There’s nothing worse for LP than wasting time in the kitchen; and, that’s why he’s always on the prowl in supermarket aisles for quick-‘n’-easy ways to throw together culinary delights in our Viale Verdi “trattoria.”

Mr. Franklin — patriot, diplomat, inventor, author and “The First American” — would be so proud.

Gianni Rana making pasta dough | ©2013 Pastificio Rana S.p.A.

Gianni Rana making pasta dough | ©2013 Pastificio Rana S.p.A.

And nothing says quick, good and almost homemade better than the award-winning line of Italian pastas — originally kneaded by hand, now by precision machines that mimic hand movements — from Pastificio Rana S.p.A, branded as RANA.

Maestro Pastaio (Master Pastamaker), founder-owner Giovanni Rana sums up his passion by stating, “What comes from the hands must come from the heart.”

Located in San Giovanni Lupatoto, in the province of Verona, RANA has been producing pasta in all shapes and sizes for more than a half century, and today is Europe’s leader in freshly-made pasta.

You’ll find the RANA line of pastas — long, short, stuffed, lasagne sheets, ravioli, tortellini, gnocchi, etc., along with its array of D.O.P. (Protected Designation of Origin) sauces, at fine supermarkets and grocery stores all across the continent and in the United States, too.

RANA pasta on the shelf | ©Tom Palladio ImagesItalians who have sampled the RANA pasta are the first to admit that it’s as good as what nonna (grandmother) can make. And, when someone can commercially produce pasta at a homemade-like quality and sell it in the grocery store, it’s no wonder Italians routinely select RANA right off the shelf or out of the refrigerated display case. It’s a great alternative to wasting time, money and energy — not to mention the mess in the kitchen — just to create the same.

What do you say we head into the galley, grab an apron, split open a bag of RANA raviolini (little ravioli) stuffed with veal, and whip up — in less than 10 min. — a tasty dish worthy of the Maestro and “The First American.”

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Raviolini in Sage and Butter recipe graphic | ©Tom Palladio Images

Step-1: Fill medium size pot with water, cover, set heat on HIGH and bring to a boil

Step-2: While water boils, prep the sage leaves, measure out the cream and grate the cheese

Butter & Sage into the pan | ©Tom Palladio Images Saute butter & Sage | ©Tom Palladio Images

Step-3: In a medium size sauce pan, add the butter and sage leaves, turn heat to MEDIUM and sauté for about 1-2 min., or until the leaves begin to crisp. Place aside.

Raviolini into the boiling pot

Step-4: Water is now boiling. Remove cover, add the salt, drop the raviolini down, and stir for a moment. Cooking instructions call for 3 min., but we’ll remove the raviolini at the 2-min. mark.

Out of the pot, into the pan | ©Tom Palladio Images

Step-5: Two-minutes have just passed. Drain the raviolini, place them down into the sauce pan with the butter-sage mixture, bring heat to MEDIUM.

Add cream, cheese and sauté | ©Tom Palladio Images Working the sauté | ©Tom Palladio Images

Step-6: Quickly add the cream and grated cheese, give the pepper mill 10 cranks, add a dash of salt, then sauté continuously for 1-min.

Plated Raviolini in butter and sage | ©Tom Paladio Images Plated Raviolini in butter and sage | ©Tom Palladio Images Plated bread | ©Tom Palladio Images

Step-7: Turn off heat, plate and serve with artisan bread and a glass, or two, of Italian red wine.

Step-8: BUON APETITO!

©The Palladian Traveler | ©Tom Palladio Images

The Palladian Traveler's Borsalino over cobblestone | ©Tom Palladio Images

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