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Ingredients

600g fresh goat's cheese ravioli (see note)
100g unsalted butter, chopped
1 tablespoon extra virgin olive oil
1 bunch sage, leaves picked
200g frozen peas, blanched, refreshed
Wild rocket, to serve
1 1/4 cups (100g) finely grated parmesan or vegetarian hard cheese

Method

Step 1 Cook the ravioli in boiling salted water according to the packet instructions.
Step 2 Meanwhile, melt the butter and oil in a frypan over medium heat until golden. Add the sage leaves and allow to sizzle for a few seconds, then add the peas and season well. Stir to combine.
Step 3 Drain the ravioli and toss with the sage butter. Divide among serving bowls and top with rocket leaves and parmesan.

Goat’s cheese ravioli with sage butter

How to make Goat’s cheese ravioli with sage butter

Ingredients

Method