Mushroom & Truffle Ravioli with Creamy Sage Butter Sauce

Fill a large pot with water and bring to a boil. Before the water boils, add salt and taste; you should be able to taste the saltiness. If it’s too bland add bit more salt.

Heat a large non-stick pan with high edges on medium. Add butter, sage and the crushed garlic with skin on (you will remove the garlic before adding the pasta). Gently fry ingredients in the foamy butter. TIP: Be careful the butter can burn very easily.

Reduce heat, add the cream, then simmer gently for about 2 - 3 minutes until the sauce reaches a thicker consistency, season with salt and pepper.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

In the meantime, add pasta straight from the packet into the boiling water. Stir gently in the first minute avoiding any pasta from sticking to the bottom of the pot. Cook, for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

Remove garlic (and skin) from pasta sauce. Add pasta to the sauce over gentle heat, add half the parmesan and gently stir it through. Taste and season as required.

Divide ravioli between plates. Dress lettuce with vinaigrette and scatter the remaining parmesan over the salad leaves. Serve the mixed lettuce salad on the side. Enjoy!

Fill a large pot with water and bring to a boil. Before the water boils, add salt and taste; you should be able to taste the saltiness. If it’s too bland add bit more salt.

Heat a large non-stick pan with high edges on medium. Add butter, sage and the crushed garlic with skin on (you will remove the garlic before adding the pasta). Gently fry ingredients in the foamy butter. TIP: Be careful the butter can burn very easily.

Reduce heat, add the cream, then simmer gently for about 2 - 3 minutes until the sauce reaches a thicker consistency, season with salt and pepper.

Tip! When adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

In the meantime, add pasta straight from the packet into the boiling water. Stir gently in the first minute avoiding any pasta from sticking to the bottom of the pot. Cook, for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

Remove garlic (and skin) from pasta sauce. Add pasta to the sauce over gentle heat, add half the parmesan and gently stir it through. Taste and season as required.

Divide ravioli between plates. Dress lettuce with vinaigrette and scatter the remaining parmesan over the salad leaves. Serve the mixed lettuce salad on the side. Enjoy!