Creamed lentils with ravioli in sage butter

Ingredients for 2 servings:

• 250 g ravioli, fresh, from the refrigerated section
• 125 g mountain lentils or Alb lentils
• 270 ml vegetable stock
• 1 bay leaf
• 1 tbsp fruit vinegar
• 1 tsp honey
• 2 tbsp tomato paste
• ½ cup cream
• salt and pepper
• nutmeg
• ½ tsp turmeric
• 20 g butter
• 3 sage leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sort the lentils and bring to a boil with the vegetable stock in a saucepan. Add the vinegar, honey, tomato paste, bay leaf, a pinch of pepper, and nutmeg, and simmer gently for about 20-25 minutes until soft. In the meantime, cook the ravioli (I like to use tomato and cheese filling for this dish) according to the package instructions and drain well. Once the lentils are tender, season with salt and turmeric, and finish with the cream. Melt the butter in a pan, add the sage leaves, and fry briefly with the cooked ravioli. Serve the creamed lentils and the ravioli (the sage leaves are great to eat) in deep plates.