On the table: Porcini Raviolini with Sage & Lemon Butter

When it comes to quick comfort food with a touch of elegance, it doesn’t get much better than fresh pasta. This simple recipe pairs our frozen porcini raviolini with butter, crisp sage and a hint of lemon - ready in minutes, but full of flavour. Perfect for a midweek supper for two, or easily dressed up with mushrooms, pine nuts and cream for a heartier weekend meal.

Ingredients

Serves 2

• 300g pack porcini raviolini (frozen - available from Gastro Nicks)

• 100g salted butter

• Handful of fresh sage leaves

• ½ lemon – juice and grated rind

• Freshly ground black pepper

Method

1.Bring ½ large pan of water to the boil with a pinch salt. Meanwhile, fry the sage leaves in a little butter until crisp and set aside.

2. Place frozen ravioli in boiling water, bring back to the boil and cook for 5-6 mins. Drain, toss in remaining butter, enough to give a sauce, add grated lemon rind, juice and some black pepper, divide between two warm plates and scatter with sage leaves to serve.

3. To make a more substantial meal, add sliced fried mushrooms, pine nuts and a little double cream. Serve with warm crusty bread and a mixed salad.