Recipe by Thekla Papavasileiou & Andri Theodoulou.
INGREDIENTS
• --- 750g ravioli
• --- water
• --- 1 vegetable or chicken stock cube
• --- ½ cup unsalted butter, cut into cubes
• --- 3 cloves garlic, minced
• --- ¼ cup sage leaves (spatzia), cut into strips
• --- freshly ground black pepper, to taste
• --- lemon juice
• --- ¼ cup grated Parmesan
METHOD
1. In a pot, bring plenty of water to a boil and add the stock cube. Once boiling, add the ravioli and cook for 8–10 minutes, or a little longer if frozen.
2. Meanwhile, in a large pan, heat the butter over medium heat until melted and it begins to turn golden brown and fragrant (beurre noisette).
3. Swirl the pan occasionally to prevent burning. Add the garlic and sage and cook for 1–2 minutes, until fragrant and the sage becomes slightly crispy.
4. Add the pepper and lemon juice. Transfer the ravioli directly to the pan with a little of their cooking water and toss gently to coat them with the sauce.
5. Serve immediately, sprinkling with Parmesan and a few extra drops of lemon juice.
