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Raviolini in Butter and Sage

Lazy Person's Raviolini
In Butter and Sage
Recipe and photographs by Tom Weber

My short-order cook alter ego, Lazy Person (LP), agrees with Ben Franklin: "Time is money."

Giovanni Rana
"Maestro" Giovanni Rana making pasta dough | ©2013 Pastificio Rana S.p.A.

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 freshly made culinary delights in our make-believe trattoria.

Mr. Franklin – patriot, diplomat, inventor, author and "The First American" – would be so proud.

And nothing says quick, good and almost homemade better than the award-winning line of Italian pastas – originally kneaded by hand by Maestro Pastaio (master pasta maker) Giovanni Rana, now by precision machines that mimic his hand movements – from Pastificio Rana S.p.A, branded as RANA.

Maestro Giovanni, founder-owner of 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, now, in select markets within the United States. Click HERE for U.S. locations.

Italians 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, its 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, and watch LP split open a bag of RANA raviolini (little ravioli) stuffed with veal, and whip up – in less than 10 min., or YOU DON'T PAY – a tasty dish worthy of the Maestro and "The First American."


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.

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.

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.

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

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.

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


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Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
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A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale

Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA

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