Agnolotti With Sage Buttter

• 30 fresh ravioli, about 1 pound
• 5 tablespoons butter
• 12 fresh sage leaves
• grated parmesan cheese
• fresh ground pepper

1. Cook ravioli in boiling water.
2. In large frying pan, melt butter.
3. Add sage leaves and cook 30 seconds or until just wilted.
4. Drain pasta.
5. Toss with butter and sage.
6. Serve topped with cheese and pepper.

fresh ravioli, butter, sage, parmesan cheese, fresh ground pepper

Taken from www.food.com/recipe/agnolotti-with-sage-buttter-507860 (may not work)