Ricotta and Spinach Ravioli with Fresh Truffle and Creamy Sage Butter Sauce

Fill a large pot with about 2 litres of water and bring to a boil. Before the water boils, add salt and taste; you should be able to taste the saltines. If it’s too bland add bit more salt.

Heat a large non-stick pan with high edges on low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon vinaigrette and scatter the remaining parmesan over the salad leaves. Serve the mixed lettuce salad on the side. Enjoy!

Fill a large pot with about 2 litres of water and bring to a boil. Before the water boils, add salt and taste; you should be able to taste the saltines. If it’s too bland add bit more salt.

Heat a large non-stick pan with high edges on low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon 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 low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon 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 low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon 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 low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon 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 low-medium heat. Add butter, sage and garlic with skin on. Gently cook ingredients in the foamy butter for 1-2 minutes.

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.

Add the ricotta and spinach ravioli straight from the packet into the boiling water. Stir gently in the first minute to avoid any pasta from sticking to the bottom of the pot. Cook for about 3 - 4 minutes, or until done to your liking. Drain thoroughly.

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. Finely grate black truffle over the top. Dress mixed lettuce with lemon vinaigrette and scatter the remaining parmesan over the salad leaves. Serve the mixed lettuce salad on the side. Enjoy!