Ravioli burro e salvia with speculaas

Bring a large pot of salted water to a boil. Add the ravioli and cook until they are al dente.

Drain the ravioli, reserving a small cup of the cooking water.

Melt the butter in a large pan over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 2–3 minutes.

Stir in the speculaas spices (or a pinch of ground cinnamon, clove, and nutmeg). The spices should be subtle, adding just a hint of warmth to the sauce.

Season with salt and pepper. If the sauce seems too thick, add a splash of the reserved cooking water to thin it out slightly.

Add the cooked ravioli to the pan with the butter and sage sauce. Gently toss to coat them evenly in the sauce.

Serve the ravioli on a plate and sprinkle a light amount of crumbled speculaas cookies on top for a sweet, crunchy twist (optional but highly recommended).