| | Goat’s cheese ravioli with sage butter
Goat’s cheese ravioli with sage butter
Goat’s cheese ravioli with sage butter 4.3-5 9
  • Calories: 2527 kj
  • Fat: 40g
  • Carbohydrates: 4g

How to Make:

  1. Cook the ravioli in boiling salted water according to the packet instructions.
  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.
  3. Drain the ravioli and toss with the sage butter. Divide among serving bowls and top with rocket leaves and parmesan.
Time for preparing:
10 min.
Servings:
4

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
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