Ricotta Ravioli with Sage Brown Butter

In a medium bowl, stir together the ricotta, Parmesan, red pepper, and ¼ teaspoon of the black pepper (about 12 turns on pepper mill).

Spread 10 won ton wrappers on your work surface and place a stack of 10 wrappers nearby. Spoon a tablespoon of the ricotta filling into the center of each wrapper. Fill a small bowl with cold water. Working one at a time, use a pastry brush or your fingertip to lightly brush water around the edge of the wrapper. Place another plain wrapper over the filling and press to seal the edges together to make a round ravioli. Place on a sheet pan. Finish making the remaining 9 ravioli. Now, press around the edges of each with the tines of fork to seal further.Now make 10 more ravioli so have 20 total. You can make these up to one day in advance and refrigerate.

Bring a large pot of water to a boil.

Meanwhile, pick the sage leaves from their stems. Set a large skillet on the stove and turn the heat on to medium. Add the butter. Once it melts, pull the skillet from the heat and add the sage leaves (be careful of splattering). Return to the heat and swirl the skillet while the butter turns a light golden brown and smells nutty and delicious and the sage becomes crisp, about 3 minutes. Remove from heat.

Place a large platter near the boiling water. Add half of the ravioli and cook 1½ minutes- no more. Use a metal strainer with a handle (the one in the photo is called a spider strainer) to lift out and drain the ravioli. Lay them right on the platter. Cook the remaining ravioli and add to the platter.

Reheat the sauce for about 15 seconds (beware- the butter can burn quickly!). Pour the sauce over the ravioli. Hold the hunk of Parmesan right over the ravioli and use a vegetable peeler to shave off strips of Parmesan. Devour!