I promise I’ll lay off the goat’s cheese posts for a while after this one…
I live within walking distance of the ‘little Italy’ of my city. This means I have access to an assortment of restaurants, delis and specialty stores. Not to mention a plethora of ice creameries and gelaterias.
Because of this, I tend to be able to cheat quite a bit when it comes to certain Italian foods. If I want fresh ravioli I don’t have to wait until I have time to make it… I can simply walk to the cute little store and see what fillings they have on offer that day.
I tend to keep my sauces for ravioli fairly simple, so that flavour wise, the delicate filling of the ravioli is still the star of the dish.
So when I saw that they had goat’s cheese ravioli, I instantly thought of sage, and you can’t have a beautiful sage-infused sauce without butter… And don’t forget the peas!
Goat’s Cheese Ravioli with Peas and Sage Butter (the cheat’s way)
- 500g goat’s cheese ravioli (fresh if possible)
- 80g unsalted butter
- 8 to 10 fresh sage leaves
- 250g peas (if fresh, shelled; if frozen, blanched and refreshed)
- 80g parmesan (finely grated)
- Handful of rocket to serve
- Cook the ravioli according to the packet instruction. (If you have fresh, non-packaged ravioli, remember to simmer not boil the pasta or they may split.)
- In a frypan over medium heat, melt the butter and continue to heat until it has turned a golden colour.
- Add the sage leaves and move them gently through the butter, allowing them to sizzle for a few seconds.
- Add the peas and stir to combine. Season with salt and pepper if you are so inclined.
- Drain the ravioli when cooked and return to the pot. Pour the sage butter over the top (including the pieces of sage) and toss to coat the ravioli.
- Serve with grated parmesan cheese and some fresh rocket.