Cheats ravioli with goats cheese and sage brown butter

Paul Flynn


1 pkt won ton wrappers

200g soft goat’s 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 goats 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.