Goats cheese ravioli with sage butter

Melt butter in the pan and crisp up sage leaves to garnish these goats cheese pillows.

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.

Source

600g fresh goat's cheese ravioli

100g unsalted butter, chopped

1 tbsp extra virgin olive oil

1 bunch sage, leaves picked

200g frozen peas, blanched, refreshed

Wild rocket, to serve

1 1/4 cups finely grated parmesan or vegetarian hard cheese

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