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Spinach & Ricotta Ravioli in butter & sage


INGREDIENTS 1 x person.

50gr Grass fed butter or unsalted.

200gr Spinach Ricotta Ravioli (£3.95 from our Shop)

3 to 4 Fresh Sage leaves

Nutmeg

Grana Padano cheese (£1.85/100gr from our shop grated)

Salt

Pepper


METHOD.

Step one:

In a saucepan, add water and rock salt (to your taste).

Bring to the boil.

Add the Ravioli and cook for 4 minutes.

Drain the Ravioli and keep some of the water.

Put pasta aside.

Step two:

In a frying pan add the butter + sage and a couple of tablespoons of the cooking water.

Heat it until the butter is completely melted.

Sprinkle some nutmeg to your taste.

Now, add the Ravioli and mix it all together.

Shaking the pan will help to get more of a creamy finish.

Turn gas off. ( DO NOT ADD CHEESE UNTIL THE GAS IS TURNED OFF)

Grate some Grana Padano cheese ( to your taste ) and black pepper.

Keep shaking the pan left to right or mix everything well with a wooden spoon.

Dish out and enjoy!

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