.800 g fresh ravioli with cheese or ricotta-spinach
.150 g butter
.5 tablespoon (s) of crème fraîche
.1 pinch of salt
.1 pinch of pepper
Cook the ravioli for 10 minutes, then drain them.
Meanwhile, in a Dutch oven, melt the butter, add the crème fraîche and salt and pepper.
Add the cream ravioli, a few sage leaves and mix well. Serve hot.