SWEET POTATO RAVIOLI WITH SAGE & BROWN BUTTER

This is a great shortcut for making your own pasta. Boiled lasagne sheets form ravioli with a rich sweet potato filling.

SERVES 2

1-2 sweet potatoes, about 500g, cut into 1 cm cubes 50g Parmesan, finely grated Fresh nutmeg, for grating Pinch of ground cinnamon 6 dried pre-cooked lasagne sheets

Olive oil, for cooking and drizzling

4 tbsp butter

24 sage leaves

Sea salt and freshly ground black pepper

Put the sweet potato into a bowl with 1 tablespoon of water, cover with cling film and cook in the microwave on high for 3-5 minutes until tender. Drain and mash.

Add two thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and cinnamon. Season to taste.

Bring a large pan of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking. Cook for 12 minutes, or for 2 minutes longer than the packet instructions. Drain and separate the sheets, then allow to cool.

Cut each lasagne sheet in half with kitchen scissors, so you have 12 squares. Dollop 1 tablespoon of the potato mix into the middle of each square and top with a sage leaf. Fold the pasta over the filling to form a triangle and press to seal the edges. Leave to cool on a lightly oiled tray.

Dry the pan and return it to a high heat, adding the butter and a splash of oil. Add the remaining sage and cook until crisp. Remove and set aside.

Add the cooled ravioli to the pan and cook for 2 minutes on each side until golden. Divide between 2 plates and serve with the Parmesan, sage leaves and a drizzle of olive oil.

The filling can be made 2 days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for 2 days.

These ravioli can be whipped up speedily in advance, while the filling is made in minutes in the microwave.