I love the sage butter sauce, as well as the addition of the brightness of lemon zest and pistachio richness! Watching you eat that at the end was pure torture for me! Another winner!🎉
@ by the way, give your Nonna my address to send me some of those raviolis! My favorite raviolis are from a bakery that I know that used to be in my neighborhood in via Solferino in Milano
Good timing!!! Just yesterday, I invented “my own” sage-butter-parmesan- gnocchi” dish. I purchased delicious homemade gnocchi at the local farmers market, used all ingredients you presented, and added delicious thinly sliced prosciutto … hmmmm … a slice of heaven !!! I’ll try your recipe next. Thank you so much.
I would love to see a Vincenzo's version of a pizza I had in Palermo during a USN Med cruise back in '75. My shipmates and I stopped in a small restaurant and I ordered Pizza di frutti di Mari. It was a random pick from a menu I couldn't read but what a surprise. Octopus, Branzino, anchovies, calamari and several different types of mollusks all bathing in a delictable sauce on a deep dish pizza- the best I've ever had accomponied by a two bottles of 1972 Chianti Classico Superiore.
Wow what a request. Pizza with seafoof was very popular in the 70s 80s and 90s I have some older family members who love eating it but the new generations dont. My dad still orders this pizza sometimes. Thank you for this awesome request. Hope it will became a popular pizza again
Thanks for finally doing a video on this. Burro e salvia is my go to pasta choice when I travel to the northern part of Italy. Kinda makes me feel nostalgic about my trips there
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the brown butter sage sauce ravioli looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Oh, for lunch I ate a quattro stagioni 🍕 pizza! And now this dish… I would like for jump in the screen to eat some. Thank you very much, Vincenzo, for sharing your recipe video with us,
I bought unsalted roasted pistachios, shelled them, and crushed them with a mortar and pestle. The nuts also had a papery husk that I removed as best I could before crushing. I have perennial sage in my garden so I harvested a fresh “good bunch” which turned out to be all that was left. I used about half and I’ll freeze the rest, that’s a good way to preserve it.
So simple, so delicius. I try your recept the next time. And a Little tip for all people they cant get Pistatches, try some wallnuts/ pinenuts or hazelnuts and do lightly toastet in a pan before sprinkle over the meal on plate.
Beautiful Enzo. TY for this recipe. Looking forward to you and Max doing an "English" breakfast one day. I think it could be hilarious with you two guys who have such a great sense of humor.
I do something similar, but instead of a butter sage sauce, I use guanciale as my fat to replace the butter (okay I add a bit of butter as well). Cook till it's nice an crisp. The texture of the crispy guanciale and the soft ravioli is incredible. Probably the same effect you're looking for with the pistachio.
Love this dish!! I’ve made butter and sage sauce before, I’ve taken the butter a bit more darker for a nutty taste, and I’ve out lemon juice. But the pistachio sounds quite interesting… I think the zest will be fresher than the juice… I will definitely try it this way…. 😋😋 I love how you love food 💜
that looks good. the ravioli are huge. 😋 i had salt cod ravioli in a bristol uk restaurant (all they server as a main is ravioli) in the summer for my dads birthday dinner.
OK, I made this dish with minor adjustments, and it was a big hit with my wife. I reckon it’s a keeper. The original recipe was a little ambiguous regarding amounts of ingredients, but I just followed my intuition regarding amounts of things. I confess that I tossed a ladle full of pasta water into the butter/sage mixture when I thought it was browning a bit too much. I’d make it again, for sure.
this is a wonderful dish! I had this just a few days ago. Unfortunately, it is already frosty here at night and the taste of my sage in the garden suffers from it. I like the idea with the lemon zest. I'll try that next time. 👍
Hey Vincenzo. I have a video suggestion for you. You are one of the few people on youtube that I fully trust when it comes to italian food. An educational video. Different hard cheese and their differences and where they are best to use. Asiago D’allevo Grana Padano Pecorino Romano Parmigiano-Reggiano And maybe an bonus info about the same cheese but from different region like Picorino. Hello and thanks from Denmark. ps. I hope hou do a video of gluten-free pasta too. ❤
My mouth is already watering. Now I know what I'm going to cook tomorrow. By the way: I bought COLATURA DI ALICI a few weeks ago and have already experimented with it a little. Even if you're not a big fan of anchovies, as you mentioned in one of your videos, could you perhaps make a video about pasta or similar with COLATURA DE ALICI? Max Mariola has made some videos about it, but unfortunately only in Italian. Greetings from Berlin, Germany Serge
If you want to increase the browned butter flavour, add a little milk powder to the pan along with the butter. Milk powder contains the same molecules that brown in the butter.
Fantastic recipe! Loved the twist of lemon and pistachio. But I would always use Parmigiano Reggiano. I always have the suspicion that you would use Pecorino Romano in a dessert if you had a chance!
Hahahah I would put it in my coffee if I could! 😂 Feel free to adjust the recipe to your personal taste my friend, and I'd love to hear your feedback! 😊
Hey Vincenzo, this looks wonderful!! I just became a paid member of your channel. I’ve never done this for any UA-cam channel before. But when I go to the membership tab I only see one video from this year. The rest is from a year ago or older. Am I missing something? 🤓
Hi Jan thank you soooo much for supporting the channel and my family. I am very grateful. Hope you are enjoying the content. So I give you earlier access to the saturday videos and you will see them week by week. The reason why you dont see any videos is because they are already published. Makes sense? Grazie
Look really delicious!! I have a challenge for you: Make a tomato sauce, then finish one part with chopped basil (chiffonade) en one part with basil torn by hand. Now, do a taste test blindfolded. Can you taste the difference?
All it needs is some ketchup 😋. Well at least that and some red onions that have been pickled. Well actually I think a pickled vegetables my choice red onions would work wonders the butter sauce needs it which is why I think you are smart in adding lemon zest. Yes I will add ketchup to my food even this one. But for normal people I wouldn't leave out a sour part which the lemon zest should do good if not my go too is pickled red onions you really want something to cut through the butter used. Going to try this with some store bought ones instead of homemade because 😢mine falk apart 😂
When you say boil for 20 minutes, the water stops boiling when the ravioli first goes in, so is it 20 minutes from when it comes back to the boil, or 20 minutes from putting the ravioli in?
Vincenzo's Plate, it harmful to waterbath Pesto in jars to seal? I dont want to freeze anymore, no more room in my deep freezer nor my freezer and Ive made a bunch
I made the mistake to waterbath a batch of pesto once and it was a disaster. It overcooked and was terrible. Can you try to put hot pesto in a jar, put it upside down and when cools down store it in the pantry for a few days...but if you want to keep it fpr longer you need to store it in the fridge
Buongiorno ! Scusami, it's not about your video but I was wondering about a bolognese ragù I made. The idea was "how would people from a long time ago make it ?" So I cooked pork and beef in a pan in the oven for 6 hours with carrots, celeri, onions and tomatoes, turned the meats into pulled pork and pulled beef and finished cooking everything on the stove on low heat for another hour. Salt and pepper, of course. Does it make any sense ? How would you have done such a thing ?
looks delicious, but the butter sauce seems too thin to me, I would personally love to see it thicker and creamier, perhaps if you used the pasta water, butter and more pecorino to make a creamy butter sauce, it might takes this to even another level.
@@ClemensKindermann I’m embarrassed to say my parents & grandparents would never teach us Italian 😢. They were very embarrassed of their accent & was English only. Times were different in the early 1900’s.
Ravioli with a pumpkin filling in the brown butter and sage sauce was a classic Thanksgiving dish for my expat Thanksgivings when I lived in Italy.
Mmm that sounds delicious!!!!
Enjoy my friend 😋
Were you near Ferrara? I learned to love cappellacci di zucca when l lived in Ferrara. 😊
@nikiTricoteuse I lived and worked in Rome for 5 years.
I love the sage butter sauce, as well as the addition of the brightness of lemon zest and pistachio richness! Watching you eat that at the end was pure torture for me! Another winner!🎉
I am glad to hear that! Enjoy cooking 😋
@ by the way, give your Nonna my address to send me some of those raviolis! My favorite raviolis are from a bakery that I know that used to be in my neighborhood in via Solferino in Milano
Mark this day on your calendar folks, a rare moment Vincenco is using butter instead of olive oil!
Yes, in this recipe you should use butter 😊 😋
The lemon zest and the pistacchio will definitely improve my next ravioli dish! Excellent idea!
Enjoy cooking my friend!
Thanks!
You're welcome my friend😊
Good timing!!! Just yesterday, I invented “my own” sage-butter-parmesan- gnocchi” dish. I purchased delicious homemade gnocchi at the local farmers market, used all ingredients you presented, and added delicious thinly sliced prosciutto … hmmmm … a slice of heaven !!! I’ll try your recipe next. Thank you so much.
Uour creation sounds divine my friend! Let me know how my recipe will turn out for you😊
I would love to see a Vincenzo's version of a pizza I had in Palermo during a USN Med cruise back in '75. My shipmates and I stopped in a small restaurant and I ordered Pizza di frutti di Mari. It was a random pick from a menu I couldn't read but what a surprise. Octopus, Branzino, anchovies, calamari and several different types of mollusks all bathing in a delictable sauce on a deep dish pizza- the best I've ever had accomponied by a two bottles of 1972 Chianti Classico Superiore.
Wow what a request. Pizza with seafoof was very popular in the 70s 80s and 90s
I have some older family members who love eating it but the new generations dont. My dad still orders this pizza sometimes. Thank you for this awesome request. Hope it will became a popular pizza again
Sounds, feels, and smells like a Christmas ravioli. Delicious.
They are perfect for Christmas menu! I hope you enjoy 🎄
The most Italian thing in the World is ravioli dancing in the pan! Grazie, Enzo! È ora si mangia! ❤🇮🇹❤
Happy to see that you've enjoyed this video! Stay tuned for more delicious recipes 😊
GOD bless your Nonna ✝️🤍italian food at its simplicity best!❤
I can't wait to try this recipe! The lemon and pistachios really make this special👍😊
Please do my friend, you've been missing out!
Thanks for finally doing a video on this. Burro e salvia is my go to pasta choice when I travel to the northern part of Italy. Kinda makes me feel nostalgic about my trips there
Yes, it is a typical dish from North Italy!
Enjoy my friend!
Grazie Don Vincenzo, sei mittico!
Di niente! Spero che ti piacia la ricetta 😊
@vincenzosplate era buonissima e molto semplice, avevo gia tutti gli ingredienti a casa e abbiamo Salvia nel Giardino. Grazie mille
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the brown butter sage sauce ravioli looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Awww, thank you from your kind words my friend!!❤️
I would never have thought to use sage that way! I can almost smell it from the video.
Once I created, by accident actually, a pasta aglio et olio with browned butter sauce. It was delicious. The sage is a great idea, thanks Vincenzo!
You are welcome may friend!
Enjoy cooking 😋
Ravioli is my fave can't wait to try it
Yes , a very humble ravioli !! ❤🥺🤌
And yet very delicious! I hope you enjoy 😊
Vincenzo I love the simple yet extremely good looking recipes you make. I am definitely going to make it. Thank you.
Thank you so much for your support my friend! Please give me your feedback after you try this recipe 😊
Oh, for lunch I ate a quattro stagioni 🍕 pizza! And now this dish… I would like for jump in the screen to eat some.
Thank you very much, Vincenzo, for sharing your recipe video with us,
Yuuum I love 4 stagioni pizza. One day the screen will be able to give u a taste. Lets wait for the technology.
Have a beautiful day
I bought unsalted roasted pistachios, shelled them, and crushed them with a mortar and pestle. The nuts also had a papery husk that I removed as best I could before crushing.
I have perennial sage in my garden so I harvested a fresh “good bunch” which turned out to be all that was left. I used about half and I’ll freeze the rest, that’s a good way to preserve it.
So simple, so delicius.
I try your recept the next time.
And a Little tip for all people they cant get Pistatches, try some wallnuts/ pinenuts or hazelnuts and do lightly toastet in a pan before sprinkle over the meal on plate.
Great tip! I hope you enjoy my recipe 👨🍳
Vincenzo, what would be your most favourite recipe? …thanks for another great upload as usual ❤️
I think it would be Carbonara 😋
You are welcome my friend!
@ great choice….obvs with no cream 🤣💕
@@natashafrance717and no garlic, no chili, no mushrooms, no peas, well you get it 😂
@@thatitaliandude7802 absolutely, I always use Vincenzo’s recipe, can’t go wrong with it, it’s bloody lovely 👍
A great video as usual Vincenzo! 😄
Thank you my friend!
You should try to make it!!
Beautiful Enzo. TY for this recipe. Looking forward to you and Max doing an "English" breakfast one day. I think it could be hilarious with you two guys who have such a great sense of humor.
Great idea!!!!
We might do that my friend ❤️
@@vincenzosplate It would be a fun way to Troll Gordon Ramsey.😉
I do something similar, but instead of a butter sage sauce, I use guanciale as my fat to replace the butter (okay I add a bit of butter as well). Cook till it's nice an crisp. The texture of the crispy guanciale and the soft ravioli is incredible. Probably the same effect you're looking for with the pistachio.
Thats a heavenly dish right there! I love the butter/sage flavor, Ive also used it with other pastas
You know what I am talking about my friend! 👨🍳
I need to try this soon for me BTW cant wait to make your recipes soon for me
Hope you enjoy. Sending big hugs
Cheers Vincenzo looks like a winner winner ravioli dinner
Hahaha it really is! Please do try this recipe and let me know how it turns out for you😊
Getting fancy!
Oh yeahh
Eccellente, bravo
Thanks for sharing 🎉
Enjoy cooking my friend!😋 🤤
🤤 I had this in Florence. It was heavenly. I’m going to try your recipe ASAP!
Please do my friend and don't forget to give me your feedback 😊
Now buy up an old ice cream van. Turn it into a magic ravioli wagon and stop outside my house playing the jingle and I will buy some! :D
Hahahah I love the imagination and creativity that you've got going on!!
@@vincenzosplate TAKE MY MONEY DAMN YOU!!!
😅
Love this dish!! I’ve made butter and sage sauce before, I’ve taken the butter a bit more darker for a nutty taste, and I’ve out lemon juice. But the pistachio sounds quite interesting… I think the zest will be fresher than the juice… I will definitely try it this way…. 😋😋
I love how you love food 💜
I am glad to hear that!
Enjoy cooking my friend 😋 ❤️
that looks good. the ravioli are huge. 😋 i had salt cod ravioli in a bristol uk restaurant (all they server as a main is ravioli) in the summer for my dads birthday dinner.
Sounds great my friend!
You should try this recipe for sure!!!
could you make a video on how Italians structure their lunch and dinner? :D I was recently in Milano and was real confused by the prima/secondi etc
Great idea my friend!
I will try to make this video 😊
OK, I made this dish with minor adjustments, and it was a big hit with my wife. I reckon it’s a keeper. The original recipe was a little ambiguous regarding amounts of ingredients, but I just followed my intuition regarding amounts of things. I confess that I tossed a ladle full of pasta water into the butter/sage mixture when I thought it was browning a bit too much. I’d make it again, for sure.
I should try this finish with tortelli piacentini as I’m from Piacenza. I think they will be even more perfect 😍
Feel free to experiment with this beautiful butter and sage sauce and let me know how it goes 😊
Love the video ❤
Happy to hear ❤
this is a wonderful dish! I had this just a few days ago. Unfortunately, it is already frosty here at night and the taste of my sage in the garden suffers from it. I like the idea with the lemon zest. I'll try that next time. 👍
The lemon zest beings beautiful freshness to this dish. Let me know what you'll think of its taste 😊
Hey Vincenzo.
I have a video suggestion for you.
You are one of the few people on youtube that I fully trust when it comes to italian food.
An educational video.
Different hard cheese and their differences and where they are best to use.
Asiago D’allevo
Grana Padano
Pecorino Romano
Parmigiano-Reggiano
And maybe an bonus info about the same cheese but from different region like Picorino.
Hello and thanks from Denmark.
ps. I hope hou do a video of gluten-free pasta too.
❤
Thank you for the video suggestion my friend! Stay tuned 😊
Delicious my friend making them today and I'm going to make my own raviolis.
Enjoy cooking 😋
"Ravioli" already is the plural form (singular: raviolo). The "s" at the end is redundant. 🙂
@tubekulose is good to know. I had no idea.
@@AngelMenendezFitness You're welcome! 🙂
Your ravioli look soooo good!!!
I hoghly recommend you give them a try! You've been missing out 😁👨🍳
Looks amazing! I’ll just have to eat salad for the next few days
Hahah it's definitely a recipe that I wouldn't eat every day 😅
Looks delicious 😋
Will you give a try to this dish?
@vincenzosplate Yes. We're going to try it!
Great.
Stay tuned for more great recipes👨🍳
My mouth is already watering.
Now I know what I'm going to cook tomorrow.
By the way:
I bought COLATURA DI ALICI a few weeks ago and have already experimented with it a little.
Even if you're not a big fan of anchovies, as you mentioned in one of your videos, could you perhaps make a video about pasta or similar with COLATURA DE ALICI?
Max Mariola has made some videos about it, but unfortunately only in Italian.
Greetings from Berlin, Germany
Serge
Hi there my friend! Makes me happy to hear that I inspired you to try this recipe, as for the anchovies, stay tuned for some delicious recipes😊
It's crazy that ive never had ravioli before. I need to try this.
You should definitely!!!
It is so good!!!
If you want to increase the browned butter flavour, add a little milk powder to the pan along with the butter. Milk powder contains the same molecules that brown in the butter.
Great advice my friend!
Thank you ❤️ 😋
This recipe is beautiful! You know Vincenzo, I would love to see how you make acqua pazza 🍅🐟💦
Happy you enjoyed this recipe! Stay tined for more delicious content 👨🍳
Oooooh another recipe. Still have to do the egg yolk ravioli.
Actually making your Steak Pizzaiola tonight
Hi Paul
I was talking about you yesterday. We need to catch up soon.
How was the steak pizzaiola?
@vincenzosplate The steak was very nice indeed. We can not believe it's been 5 months. A catch up would be lovely.
That is beautiful! What kind of pan are you using?
Thank you for sharing again!
You are welcome my friend!!!
Enjoy cooking 🧑🍳
Fantastic recipe! Loved the twist of lemon and pistachio. But I would always use Parmigiano Reggiano. I always have the suspicion that you would use Pecorino Romano in a dessert if you had a chance!
Hahahah I would put it in my coffee if I could! 😂 Feel free to adjust the recipe to your personal taste my friend, and I'd love to hear your feedback! 😊
I will definitely try melted butter next time, usually I use EVOO or Red palm oil which is easier and probably just as good.😊
Use butter it will be much better!!!
...and butter went _everywhere!_
So delicious!!!
You should try it out!!!
The butter looks blonde - it’s normally cooked darker than that 🤷♀️ Cooked it many times. 👍 Tastes great! 😋
Thanks for sharing how you prefer the butter to be cooked! Will you give a try to my butter and sage ravioli?😊
Hey Vincenzo, this looks wonderful!!
I just became a paid member of your channel. I’ve never done this for any UA-cam channel before. But when I go to the membership tab I only see one video from this year. The rest is from a year ago or older. Am I missing something? 🤓
Hi Jan thank you soooo much for supporting the channel and my family. I am very grateful. Hope you are enjoying the content. So I give you earlier access to the saturday videos and you will see them week by week. The reason why you dont see any videos is because they are already published. Makes sense?
Grazie
7:11 the sound of love
❤ pure love
Glad you liked this dish❤
Looks so goood!!
It tastes even better ❤
Important lessons learnt from Vincenzo before and in this video:
Make the sauce before you cook the pasta :)
Yes, exactly my friend!
Enjoy cooking 😋
Hi ! Support from India 🎉
Thank you my friend!
Have you tried my recipe?
Grande😊
When is a video from a ceramic factory where they make Vicenzo Plates😁?
🤣🤣🤣🤣🤣great idea.
Look really delicious!! I have a challenge for you: Make a tomato sauce, then finish one part with chopped basil (chiffonade) en one part with basil torn by hand. Now, do a taste test blindfolded. Can you taste the difference?
Challenge accepted! Stay tuned🍅
@ Cool, i'm so excited!
I swear, if I'm ever in Sydney, I'm stopping in for lunch. LOL
Or you can make it at home in Sydney ❤️
❤❤ So Beautiful ❤❤
Thank you❤❤
What is in inside bubble
What bubble?
I just buy Rana ravioli.. put some extra virgin olive oil or butter with pecorino romano for a quick fix dinner .. I'll try this as well .
You style sounds great for a quickly dinner or lunch!
But try with homemade ravioli! It is a new level!
Vincenco, do you have a version of this using butternut squash ravoili and walnuts?
Not yet my friend!
This sauce with Pumpkin Ravioli is also delicious
Wow thanks for the excellent idea you just gave me 😊
When you use the grater for lemon zest the tool goes on the top , ask Chef Jean Perri lol
Thanks for the tip mate
For the same reason you added the lemon, I’d imagine mint working well with this too just a thought from a non Italian
Might overpower the sage thinking about it
I think its worth trying. I love mint and I believe it will be a refreshing touch
I would use the mind without sage
@@vincenzosplate that’s kinda my thought to be honest. Mint is very underrated and under utilised. Refreshing mix to the butter
Vincenzo never disappoints! Neh-vah!!! 🤌
The butter isn't really browned though, If I want dark browned butter should I add the sage leaves later so they don't get burned?
Probably yes. But be careful with the butter. It'll go from nicely browned to burnt in a heartbeat.
Yes, my friend!
Jut be careful, don't burn the butter!😋
All it needs is some ketchup 😋. Well at least that and some red onions that have been pickled. Well actually I think a pickled vegetables my choice red onions would work wonders the butter sauce needs it which is why I think you are smart in adding lemon zest. Yes I will add ketchup to my food even this one. But for normal people I wouldn't leave out a sour part which the lemon zest should do good if not my go too is pickled red onions you really want something to cut through the butter used. Going to try this with some store bought ones instead of homemade because 😢mine falk apart 😂
You should as well put ketchup on dessert and drinks as well
In Italy they killed for less 😂
You forgot the mayonnaise! 😂
Nooo, please!!!
Don't put ketchup!!! ☠️
i want to try this recipe with lobster ravioli.
Mmmm sound interesting!
Enjoy cooking 😋
When you say boil for 20 minutes, the water stops boiling when the ravioli first goes in, so is it 20 minutes from when it comes back to the boil, or 20 minutes from putting the ravioli in?
Vincenzo's Plate, it harmful to waterbath Pesto in jars to seal? I dont want to freeze anymore, no more room in my deep freezer nor my freezer and Ive made a bunch
I made the mistake to waterbath a batch of pesto once and it was a disaster. It overcooked and was terrible. Can you try to put hot pesto in a jar, put it upside down and when cools down store it in the pantry for a few days...but if you want to keep it fpr longer you need to store it in the fridge
This looks good and my 5yo has requested it. The butter doesn't look browned though.
When you will make it, let me know!!
I am sure it will be very tasty!
I could eat the whole pan. I bet you did.
Hahahah I almost did
Buongiorno ! Scusami, it's not about your video but I was wondering about a bolognese ragù I made. The idea was "how would people from a long time ago make it ?" So I cooked pork and beef in a pan in the oven for 6 hours with carrots, celeri, onions and tomatoes, turned the meats into pulled pork and pulled beef and finished cooking everything on the stove on low heat for another hour. Salt and pepper, of course. Does it make any sense ? How would you have done such a thing ?
I invite you to check out my ancient Bolognese recipe! You can find it in my YT channel or at my website www.vincenzosplate.com
5 Ravioli per person??
I think i need at least 15. 😅
I need to make these Raviolis, they look really good.
I highly recommend you do make them my friend! They are out of this world 😊
You neglected to say to say one more amazing the cook
Thank you for the compliment ❤
@@vincenzosplate Chef, you deserved it
🍲🍜🥟🥟🥟🥟👍👍👍👍
😊😊😊
Pls tell me I'm not the only one eating for 2 persons
that looks delicious. However its missing something...i know...peas.🤪
.
Ahahha, no my friend!
Please don't add peas here 😅
looks delicious, but the butter sauce seems too thin to me, I would personally love to see it thicker and creamier, perhaps if you used the pasta water, butter and more pecorino to make a creamy butter sauce, it might takes this to even another level.
Quiet interesting, but the next video in English tanks 😂
English tanks? Like the Centurion or the Challenger?
Tank you 😂
When the ravioli only takes 3min to cook, I never bother cooking it in a seperate pan. Just put it in the sauce and let it boil there.
Thanks for sharing your tip!
I have stopped using sea salt and only use rock salt. The oceans are not clean anymore...
Thanks for the tip 😊
Even the butter hasnt brown yet
Do you like your butter browned?
I think i have never had sage it's a little bitter from what I have heard 🤔
I hoghly recommned you try it with this recipe! You'll see what the deal is about 😊
What kind of person only eats five ravioli?
😂 you can eat as many as you want! We don't judge here
My only question is only FIVE RAVIOLIS??? 😭
"Ravioli" already is the plural form (singular: raviolo). The "s" at the end is redundant. 🙂
Hahaha eat as many as you like my friend, we don't judge here 😊
@@vincenzosplate You’re the best❣
@@ClemensKindermann I’m embarrassed to say my parents & grandparents would never teach us Italian 😢. They were very embarrassed of their accent & was English only. Times were different in the early 1900’s.