There are few things easier—or more delicious—than a bowl of pasta dressed just right. This particular recipe is a little decadent, perhaps more of a weekend meal than an average school night dinner.
Stuffed pasta with toasted breadcrumbs and sage
There are few things easier—or more delicious—than a bowl of pasta dressed just right. This particular recipe is a little decadent, perhaps more of a weekend meal than an average school night dinner. It would be simple to tweak this in a healthier direction; just simply sub the breadcrumbs and pasta for whole-wheat versions and skip the butter step.
Either way you choose to make it, this meal is special. There is elegance from the sage, and something extremely satisfying from the breadcrumbs. If you’ve never tried pasta with breadcrumbs, you’re in for a treat—it’s extremely simple, but rewarding, because it is reminiscent of a breaded meat dish.
Substantial and satisfying, this dish is a reward to yourself, or simply double it for those you consider good company.
- 4 ounces stuffed pasta, fresh or frozen (I used cheese ravioli)
- 1/2 teaspoon of olive oil
- 4 heaping tablespoons of breadcrumbs
- 1 teaspoon of unsalted butter
- 5 leaves of sage, torn into small pieces
Bring a small saucepan to a boil. When bubbles first appear, add salt generously. Add pasta, and if frozen bring to a simmer. If you are using fresh pasta, follow instructions on the package.
Simmer pasta for 4–6 minutes, or until cooked through (taste a piece to check).
Meanwhile, heat a small skillet to medium and add the olive oil. When the oil is warm, add breadcrumbs to the pan. Move the breadcrumbs around in the pan with a spatula for a minute or so, until all the oil is gone and the breadcrumbs are deeper brown color.
Place pasta in a bowl, add butter and mix until melted. Top with the sage leaves and breadcrumbs. Season with salt and pepper and eat immediately. Serves one.