Ingredients
- Molokai Kiawe Smoked Hawaiian Sea Salt
- Freshly ground black pepper
- 1 pound fresh Ravioli
- 2 tablespoons butter
- 30 fresh sage leaves
- 1 cup or more freshly grated Parmigiano-Reggiano
- Bring a large pot of water to a boil; salt it. Cook ravioli until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the ravioli are just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and Kiawe Smoked Hawaiian Sea Salt to taste, and serve immediately, passing more cheese at the table if you like.
