A light yet indulgent pasta dish featuring tender ravioli tossed in lemony sage butter and finished with golden breadcrumbs for crunch.
INGREDIENTS
500g fresh ravioli
85g butter
8-10 fresh sage leaves
Zest of 1 lemon
Juice of a lemon (to taste)
1/2 cup fresh breadcrumbs (preferably sourdough)
Finely grated parmesan, to serve
Optional: small clove of garlic, crushed handful of toasted pine nuts
METHOD
1. Bring a large pot of salted water to the boil. Cook the ravioli according to packet instructions, then drainm reserving a splash of the pasta water.
2. While the pasta is cooking, melt the butter in a wide frying pan over medium heat. Allow it to foam, then continue cooking until it turns a deep golden brown and smells nutty. Watch closely to avoid burning. Add the sage leaves and cook for 1-2 minutes until fragrant and lightly crisp. Remove and set aside.
3. Add the breadcrumbs to the brown butter and cook until golden and crunchy. Season lightly with salt, then transfer to a bowl.
4. Add the drained ravioli to the pan along with lemon zest, lemon juice, and a spoonful of reserved pasta water. Gently toss to coat without breaking the pasta.
5. Season with salt and plenty of cracked black pepper. Scatter over the crispy breadcrumbs and return the sage leaves to the pan.
6. Serve immediately with extra lemon zest and parmesan, if desired
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