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Ingredients
- 500 g (1 lb 2 oz) fresh or dried chicken-filled agnolotti or ravioli
- 60 g (2 1/4 oz/1/4 cup) butter
- 4 spring onions (scallions), chopped
- 2 tablespoons chopped sage
- 3 tablespoons grated parmesan cheese, to serve
- sage leaves, chopped, to serve
Method
1. Add the pasta to a large saucepan of rapidly boiling water and cook until al dente. Drain the pasta, then return to the pan.
2. While the pasta is cooking, melt the butter in a heavy-based frying pan. Add the spring onion and sage, and stir for 2 minutes. Season with salt and ground black pepper.
3. Add the sauce to the pasta and toss well. Pour onto a warmed serving platter and sprinkle with the parmesan and sage. Serve immediately.
