Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Cook the ravioli in boiling salted water according to the packet instructions.
- 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.
- Drain the ravioli and toss with the sage butter. Divide among serving bowls and top with rocket leaves and parmesan.
