Porcini Mushroom ravioli with sage and lemon butter

10 Nov

After yesterday’s purchases in Ventimiglia market (fresh pasta heaveeeeeeeeen) we were itching to try the mushroom ravioli for lunch. With ravioli or any filled pasta, I always think it’s easy to mask any flavour inside the pasta with overpowering flavours and heavy sauces. I really wanted to taste the delicate mushroom flavour inside the pasta, so opted for an ever so simple yet complimenting sauce of butter, garlic, lemon and sage. 

With such good pasta, you really don’t need any more flavours. Butter makes for a more luxurious sauce if you are only cooking with a few flavours. It was a perfect easy Saturday lunch, definitely had a cheeky glass of rose to go with it too! 

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Serves 2:

2 portions mushroom ravioli (about 350g)
Rind of half a lemon.
Good squeeze lemon juice.1 clove of garlic (we had a monster of a clove, looked like a giant’s thumb – so only used half)
1 dessert spoon dried sage
50g butter
Salt & pepper to season
Handful of rocket to garnish

We served out pasta with an avocado, tomato and rocket side salad drizzled with olive oil and sprinkled with sea salt and ground pepper – get your 5 a day 😀

Method:

1.Cook your pasta in simmering water with a splash of olive oil (about 5-6 minutes for fresh ravioli, you don’t want to overcook them as the filling will start to leak out of the parcels.)

2. While your pasta is cooking, in a frying pan on a medium heat, melt the butter and add the garlic so it slowly fries, then add the sage, lemon zest and lemon juice. You may need to add some more butter if it reduces too much. It should smell lovely and rich when you are cooking it! (I got way too excited for lunch!). Season with salt and pepper.

3. Drain the pasta then add it to the frying pan. Gently coat the pasta with the sauce.

4. Divide onto plates and sprinkle with a handful of rocket.

5. Serve with a side salad and parmesan if you like!

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