Lunchbreak: 5-Ingredient Pasta

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Executive Chef Bolla Loza of Tuscany Restaurant in Wheeling

Chef will make a home cook-friendly, "5-ingredient” pasta dish (not including spice cabinet must-haves and evoo) for a quick weeknight dinner.


Tuscany Restaurants' PINK RIBBON Menu
-Monday, October 1 through Wednesday, October 31
-$15 to $23 Pink Ribbon dishes

This October, Tuscany Restaurants in Chicago's Little Italy, Oak Brook and Wheeling will highlight several dishes on their menu for Breast Cancer Awareness Month. Each time a dish designated with a PINK RIBBON is ordered, $1 will be donated to the Lynn Sage In Good Taste Campaign. The menu includes Calamari Fritti, Regina Pizza, Raviolini Pera and Pollo Montecarlo.


Wheeling: 550 S. Milwaukee Ave. Wheeling, IL 60090 | 847.465.9988
Chicago: 1014 W. Taylor St. Chicago, IL 60607 | 312.829.1990
Oak Brook: 1415 W. 22nd St. Oak Brook, IL 60521 | 630.990.1993


Raviolacci Toscani

Large raviolis stuffed with braised short ribs, topped with parmigiana cheese, toasted sage leaves and brown butter


9 oz stuffed ravioli (NOTE: we’ll be using short rib stuffed ravioli in the segment, but viewers can use their favorite style from their local grocery store)

2 oz whipped butter (NOTE: this can be purchased at any supermarket, but the ingredients for making it at home are 1 stick butter, softened; 1/8 tsp salt; 2 TBL milk or water)

1 oz fresh grated Grana Parmigiano Reggiano cheese

6 fresh sage leaves, whole

Pinch of parsley, chopped


  1. Drop pasta in boiling water and cook for 8 minutes.
  2. Whip butter by combining softened butter, milk or water, and salt in a bowl. Using a hand mixer, mix (starting on low and gradually moving to high speed) until the butter is light and creamy.
  3. Heat a saucepan on low to medium heat and add 2-ounces of the whipped butter and sage leaves, stirring / swirling constantly for about 3 minutes until butter is melted and sage leaves are toasted.
  4. Plate ravioli and cover shaved parmigiana.
  5. Pour brown butter sage sauce on top.
  6. Sprinkle parsley as a garnish.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.