Butter sage Four cheese ravioli

Combine all filling ingredients in a bowl
and set aside.

Using a pasta machine,
roll sheets of pasta to 2mm thickness - no.6 or no.7 on your machine. Roll the sheet to about 12-14cm wide and 30cm long. If you are rolling the sheets all at the same time, place the sheets on a tray and cover each layer with cling film
to prevent the sheets
from drying.

To make the ravioli, lay one sheet of pasta horizontally and using a 2in or 55mm round cutter, gently imprint the cutter into the pasta along the edge closest to you, leaving a 3mm between each circle.
Don’t completely cut through the pasta.

Place 1 heaped teaspoon of the filling in the centre of each circle. With a pastry brush, dampen the pasta above the circles with a little water, don’t make it too wet. Fold this half over the circles of filling and gentle pat the pasta together pushing the air from the pasta around the filling.(Working top to bottom is effective).

Using your ravioli cutter, cut the circles of ravioli, centring the filling and place these on a lightly floured tray. Refrigerate until required. You will have 3-4 ravioli from each sheet. Repeat until you have
made the required number
of ravioli.

Cook the ravioli in salted boiling water for 5-6 minutes. Meanwhile on medium heat, melt the butter in a shallow pan add the garlic and cook gently for 5 minutes. Add the sage, increase the heat and add the cooked ravioli. Fry for 2 minutes to achieve a little crispness around the edges of the ravioli.