Walnut and sage ravioli
- 250g Ready made ravioli
- 3 tablespoons salted butter
- a generous handful sage leaves (about 20 should do)
- 2 tablespoons walnuts, toasted and roughly chopped
- 1 tablespoon walnut oil
- lemon juice, to finish
- freshly grated parmesan, to finish
Tip the ravioli into well-salted, boiling water. Make sure there’s enough room for the pasta to move around.
At the same time, add the butter to hot pan, large enough to accommodate the pasta. Once the butter is melted and foaming, add the sage leaves and toss together. When the sage is crisp, add the nuts and a squeeze of lemon.
As soon as the ravioli floats to the surface, remove with a slotted spoon and add to the hot butter. A splash of water might be necessary for unctuousness. Give it a good toss together and serve straight away, with plenty of parmesan and a drizzle of walnut oil for a top end boost of flavour.
Thank you www.bibbyskitchenat36.com for this amazing recipe!
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