- 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.