- Ingredients: 1 pound fresh pasta, 2 tablespoons butter, fresh grated parmigiano reggiano, as needed.

- Method:

• Bring a large stockpot of water to a boil for the pasta. Salt the water liberally.
• In a large sauté pan, bring 4-6 cups of ragu to a rapid simmer over medium-high heat. Cook until sauce reduces slightly, about 2-3 minutes. Add butter and swirl to combine.
• Drop fresh pasta in boiling water and cook for 30 secons and paste begins to float and is al dente. Using tongs or a slotted fork, gently transfer pasta in batches from water to ragu. Toss until pasta is coated with sauce.