Recipe information
Yield
4 servings
Ingredients
Coarse salt
1 pound cheese ravioli
3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
3 garlic cloves, chopped
2 shallots, thinly sliced
2 heads of Belgian endive, halved, trimmed, and sliced lengthwise
2 heads of radicchio, quartered, cored, and shredded
1 large bunch of arugula, trimmed and coarsely chopped
4 tablespoons finely chopped fresh sage leaves (from several sprigs)
3 tablespoons unsalted butter
Coarse black pepper
Preparation
Step 1
Bring a large pot of water to a boil. Salt it and add the ravioli; cook according to the package directions.
Step 2
Heat a large nonstick skillet over medium-high heat. Add the EVOO, garlic, shallots, and greens and cook, stirring frequently, for 2 to 3 minutes. Transfer to a platter, return the pan to the stove, and reduce the heat to medium low. Add the sage and the butter and cook until the butter begins to brown. Drain the ravioli and toss in the sage butter to coat. Season with salt and pepper, scatter the pasta over the greens, and serve.
