In the Kitchen with Stefano Faita

Weekdays at 11:30 AM / 12:00 PM NL

Pasta al Burro

Pasta al Burro

This is a luscious sauce that would work well with any pasta, but ravioli makes it especially hardy. Store-bought ravioli makes this one of the fastest dinners around.


1 pound cheese or meat ravioli
6 tbsp. unsalted butter
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh green onions
6 tbsp. grated Parmesan cheese
Salt and freshly ground black pepper, to taste


Bring a large pot of water to a boil. Generously salt the water. Add the ravioli to boiling water. Cook, stirring occasionally, until the pasta is al dente.

Meanwhile, melt butter in a large skillet over medium heat. Just before draining the ravioli, spoon 6 tbsp. of the pasta water into the pan with the butter.

Drain the ravioli. When the butter mixture is simmering, add ravioli to pan. Toss to combine. Add herbs, Parmesan cheese and season with salt and pepper. Toss to mix.

Serve immediately. Top with more cheese at the table, if desired.

Yield: 4 servings.

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