If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water. Drain and lay out on lightly oiled trays, cover with cling film and chill/frozen until needed. Then drop back into boiling salted water just before serving and cook for three minutes.’Alternatively cook them all at once for a total of four minutes. Drain well and tip into the large frying pan.
For the sauceFor the sage butter, melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add some salt and pepper to taste. Sautè the ravioli with the butter and sage. Serve immediately.