Recipe of the Month
Cheese Ravioli with Pecorino Butter Sauce

Cheese Ravioli with Pecorino Butter Sauce
For extra flavor, stir some finely chopped garlic, fresh herbs and crushed red pepper flakes into the pecorino butter.

Serves: 4

  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 cup freshly grated pecorino cheese, plus more for topping
  • 1 teaspoon of salt
  • 1 box of Pastosa Ravioli 36 ct. Medium Square Cheese Ravioli
  1. In a small bowl and using a fork, beat together the butter, pecorino and salt until smooth; roll in parchment and freeze until firm.
  2. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float, about 3-4 minutes. Reserve 1 cup of the cooking water. Drain the ravioli, then return to the pot and stir in the pecorino butter. If needed, thin the sauce with some of the reserved cooking water, season with salt. Divide the ravioli among four shallow bowls and top with pecorino.