This recipe is definitely best with handmade ravioli. If you’ve done the hard work and made them already – this pasta will only take a few minutes to put together.

Ingredients

Serves 6

• 500g freshly made ravioli (recipe here)

• 500g quality salted butter

• 1 bunch of sage, leaves picked off

• A handful of pistachios, freshly opened

• Parmesan cheese

What you need to do

• Melt a quarter of the butter over medium heat and add the sage leaves. Cook until they start to crisp.
  

• Add the remainder of the butter and cook over low heat.
  

• Meanwhile, Roughly chop the pistachios and boil your ravioli. Be sure to add olive oil to your pot of boiling water, which will stop the ravioli from sticking.
  

• When the butter is completely melted down add salt to tase.
  

• When the ravioli are cooked (they’ll float to the top) gently scoop each one out with a perforated spoon. Add to the butter sage mixture and stir though, then transfer to a serving dish. Sprinkle with parmesan and pistachio and serve.