You may also like
Ingredients
- 500 g (1 lb) fresh or dried chicken-filled ravioli or agnolotti
- 60 g (2 oz) butter
- 4 spring onions, chopped
- 2 tablespoons fresh sage, chopped
- 1/2 cup (50 g/1 3/4 oz) freshly grated parmesan, for serving
- fresh sage leaves, extra, for garnish
Method
1. Cook the ravioli in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. While the ravioli is cooking, melt the butter in a heavy-based pan. Add the spring onion and sage and stir for 2 minutes. Add salt and pepper, to taste.
3. Add the sauce to the pasta and toss well. Pour into warmed serving bowls and sprinkle with Parmesan. Serve immediately, garnished with fresh sage leaves.
