Three Cheese Ravioli with Emeril's Red Pepper Sauce, Ricotta Salata & Crispy Sage Leaves
Three Cheese Ravioli
with Emeril's Red Pepper Sauce, Ricotta Salata
& Crispy Sage Leaves
1 to 1-1/2 pounds good quality cheese ravioli
1 jar Emeril's Original
Roasted Red Pasta Sauce
1/2 cup Ricotta Salata cheese, crumbled
16 sage leaves, fried in olive
oil until crispy
Bring a large pot of water to boil. Heat pasta sauce to a simmer in a
medium saucepan. Cook the ravioli according to manufacturer's
instructions. Place an equal amount of ravioli in four separate bowls and
top with a generous portion of the sauce. Garnish with cheese and fried
sage