Three Cheese Ravioli with Emeril's Red Pepper Sauce, Ricotta Salata & Crispy Sage Leaves

Three Cheese Ravioli
with Emeril's Red Pepper Sauce, Ricotta Salata
& Crispy Sage Leaves

1 to 1-1/2 pounds good quality cheese ravioli
1 jar Emeril's Original Roasted Red Pasta Sauce
1/2 cup Ricotta Salata cheese, crumbled
16 sage leaves, fried in olive oil until crispy

Bring a large pot of water to boil.  Heat pasta sauce to a simmer in a medium saucepan.  Cook the ravioli according to manufacturer's 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