This ravioli recipe uses a light butter sauce with cooked mushrooms and Italian herbs. It's very impressive and yet so easy to make. I use frozen cheese ravioli.

Ready in just 30 minutes, they're served with a peppery, cheesy sauce and garnished with parsley and cheese crisps. Don't let the minimalism steer you away: This version of cacio e pepe doesn't lack ...

Lift the beef cheeks and some of the vegetables from the sauce with a ... start to sizzle and the butter starts turning golden brown. Add some black pepper. Turn the ravioli in the sage butter ...

For the spinach, melt the butter in a pan until foaming ... spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce.

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...

Drain and serve with butter or your favorite sauce. I also took the advice on the package and served the ravioli with butter, to which I added a pinch of black pepper and a couple of strands of ...

This savory ravioli casserole layers tender spinach and cheese ravioli with a rich sausage-tomato sauce, topped with melted mozzarella and fresh spinach, then baked to bubbly perfection.

These air-fried ravioli are crunchy ... e pepe into a compound butter, which captures its iconic taste profile without having to do the work of emulsifying the sauce. Chapple brings the flavors ...