burnt butter almond ravioli

  • 375g fresh spinach and ricotta ravioli
  • 100g unsalted butter, chopped
  • ¼ cup (40g) almonds, chopped
  • ¼ cup sage leaves
  • 150g goat’s curd, to serve
  • sea salt and cracked black pepper, to serve
  1. Cook the ravioli in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain and set aside.
  2. While the ravioli is cooking, place the butter, almond and sage in a large non-stick frying pan over high heat and cook for 3–4 minutes or until nutty brown in colour. Add the ravioli and toss to coat.
  3. Divide the ravioli and goat’s curd between bowls. Sprinkle with salt and pepper to serve. Serves 4.

TIP: We used fresh spinach and ricotta ravioli. If you can’t find fresh pasta, a plain dried variety will also work – follow the cooking times on the packet.

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