Hi, has anyone any suggestion for good sauces for this please.
I was looking for something quick and easy for a starter and found this. Naked Ravioli Recipe - Italian First Course from Tuscan Cooking
. It was gorgeous, how had I not known about it for so long.
I did it with sage butter as my sage is growing like mad and then finished it with some crisp sage leaves. For these I fried the leaves in oil for a couple of seconds until they were crisp but still retained the colour.
For the sage butter I melted some butter and waited until it was pale gold (beurre noisette) took off the heat then added chopped sage leaves, stirred so the sage wilted and then added some lemon juice.
If anyone tries it (although I expect it is not as new to you as it was to me and you already cook it) hope you enjoy it as much as I did.