Ravioli · Entertaining
Lobster ravioli with brown butter & sage
Nutty butter, crisp sage and a squeeze of lemon. Five minutes of boiling and one pan.
Ingredients
- 1 package (400 g) Oravio Lobster & Mascarpone Large Ravioli
- 60 g (4 tbsp) unsalted butter
- 8 fresh sage leaves
- 1 lemon, zest and juice
- Salt and black pepper
- Grated Parmigiano Reggiano, to serve
Method
- 01Boil the waterBring 3–4 litres of salted water to a gentle boil.
- 02Brown the butterMelt the butter in a wide pan over medium heat until foamy and golden, about 3 minutes. Add the sage leaves and cook until crisp, 1–2 minutes.
- 03Cook the ravioliAdd the ravioli to the water and cook for 3–5 minutes, or until tender. Drain gently.
- 04Toss and serveAdd the ravioli to the pan with the lemon zest and a squeeze of juice. Toss gently, season, and serve with Parmigiano.
