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Goat’s cheese ravioli with sage butter
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Crisp sage leaves in butter to top goat cheese pillows.
Ingredients:
- 600g fresh goat's cheese ravioli (see note)
- 100g unsalted butter, chopped
- 18.20 gm extra virgin olive oil
- 1 bunch sage, leaves picked
- 200g frozen peas, blanched, refreshed
- Wild rocket, to serve
- 100g cheese
Instructions:
- Boil the ravioli in salted water following the package directions.
- In a frypan over medium heat, cook the butter and oil until golden. Quickly sauté the sage leaves, then add the peas and season generously. Stir to combine.
- After cooking the ravioli, gently coat them with the fragrant sage butter. Serve in individual bowls, garnished with peppery rocket leaves and a generous sprinkle of Parmesan cheese.
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