THREE CHEESE RAVIOLI WITH EMERIL'S RED PEPPER SAUCE, RICOTTA SALATA AND CRISPY SAGE LEAVES

Ingredients

• 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

Instructions

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.

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