Buffa's Ricotta Ravioli

This recipe is dedicated to a fan of Moolicious Kitchen. I didn't want to do a tomato sauce, so I gently sauteed the boiled ravioli in some sage butter. These Italian-inspired ravioli take a few short cuts but the final product is so yummy. Here's to you Anthony.

Needs:
- won ton wrappers (maybe 40 or so)
- piping bag (makes filling extra easy)

Filling:
- In a bowl, prep your filling. You can do this in the morning, so it's one step completed.
- Mix together: 1 container ricotta cheese, 1/2 cup freshly grated Parmeggiano Reggiano (the real deal, here), lemon zest from one lemon, tsp hot red pepper flakes, green parts from 2 scallions, about 4-5 fresh chopped basil leaves, salt, pepper to taste.

When ready to assemble:
1. Prep a large pot with water to boil pasta
2. Next to it, prep a frying pan with oil on low-med heat and slowly saute 3 fresh sage leaves in the oil and add a few tbsps of butter.
3. Ok, now coat your counter with a sprinkle of flour and separate all of your won ton wrappers.
4. Put your filling in a piping bag and then pipe about a tbsp of the filling on the half of each wrapper.
5. Seal by using water on your finger tip all around the circle and fold over. Make sure there is no air inside and all edges are sealed shut.
6. Boil 4-5 at a time - for roughly 10 seconds and transfer with a slotted spoon to the sage butter pan. Complete the batch.
7. When all done, sprinkle with 2 chopped fresh sage leaves, basil and of course, Parmeggiano Reggiano.

For my sides:
- I lay down a bed of arugula and spinach combo and placed JUMBO BBQed shrimp on top, with 2 pieces of zucchini.
- Shrimp seasonings: olive oil, 3 cloves minced garlic, salt, pepper and a dash of cayanne pepper for spice.

One of my favorite summer meals so far!

Moolicious!