This is the traditional method of making Alfredo Sauce in Rome.
- 12 oz. Pappardelle's Mountain Asparagus Ravioli
- 6 tablespoons unsalted butter
- 1/4 teaspoon sea salt, or to taste
- 1 cup finely grated Parmigiano-Reggiano
- Preheat oven to 275 degrees.
- In a heatproof serving bowl in the middle of the oven, heat butter until melted, about 5 minutes. Remove from oven.
- Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt and 1 tablespoon olive oil. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot. Reserve 1/2 cup of ravioli cooking water.
- Add ravioli to butter and salt in bowl, then slowly add 3/4 cup cheese, tossing gently and adding enough of cooking water to keep ravioli moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.