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Three Cheese Ravioli With Emeril's Red Pepper Sauce, Ricotta Salata And Crispy Sage Leaves


  • 1 to 1 1/2 pounds good quality cheese ravioli
  • 1/2 cup Ricotta Salata, crumbled
  • 16 sage leaves, fried in olive oil until crispy
  • 1 jar Emeril's Red Pepper Sauce


  • Bring a large pot of water to boil. Heat the pasta sauce to a simmer in a medium sauce pan. Cook the raviolis according to manufactures 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.