Ravioli met salie en Parmezaanse kaas

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(Uit Siena)
(2 personen)

1 bakje ravioli al brasato (Buitoni fresco, á 250 gr)
zout, versgemalen peper
50 gr boter
10 verse blaadjes salie
75 gr versgeraspte Parmezaanse kaas

Kook de ravioli in ruim kokend water met zout volgens de gebruiksaanwijzing op
de verpakking beetgaar.
Smelt de boter op zacht vuur.
Laat de ravioli uitlekken en in een warme schaal glijden en schep de boter,
salie, kaas en versgemalen peper erdoor.