Cheats ravioli with goats cheese and sage brown butter

Paul Flynn


  • 1 pkt won ton wrappers
  • 200g soft goats cheese
  • 100g butter
  • Juice of 1/2 lemon
  • 20 sage leaves
  • 1 egg beaten
  • 1 egg yolk
  • 75g Parmesan grated
  • Black pepper


Defrost the won ton wrappers overnight

Mash the goat’s cheese with the egg yolk and black pepper Line up 4 of the wrappers, place a teaspoon of cheese to the edge of one corner leaving a lip of pastry..repeat for all 4 Brush some egg lightly around the edge of the pastry and fold over tightly to form a triangle.

Repeat for as many wontons as you want… Placing them on some greaseproof paper in the fridge..

These are best done a couple of hours in advance.

To serve, bring a pot of salted water to the boil, meanwhile in another smaller pot heat the butter until it begins to gently foam and bubble… This might 5 minutes or so.. Be patient

When the butter starts to turn a nutty colour add the sage leaves and cook for 30 seconds…

Add the lemon juice and remove from the heat. Cook your ravioli carefully they will only take 2-3 minutes at a simmer…

Drain with a slotted spoon and put straight onto warm bowls…

Divide the sage and lemon butter over the ravioli and dust generously with Parmesan…