Goat Cheese Ravioli in Lemon Butter

Knead a smooth dough out of the flour, egg and water. Wrap in cling film to rest and place in the refrigerator for 1-2 hours.

For the filling, season the cream cheese with salt, pepper and lemon zest. A little hotter than normal, as the pasta dough takes away some of its taste.

Bring the water to the boil in a large saucepan, do not forget to add salt. When the water boils, add the pasta and turn the temperature down. The water should only simmer, not boil, otherwise the pasta will rise. Cook the pasta for approx. 3-5 minutes (depending on size), when the pasta comes back to the surface, it is done.

Melt 4,200 g butter together with 2 tablespoons of dried sage, let the sage fry slowly until it has given off its aroma, the butter should not brown too much. Fish out the sage and add the juice of one or two lemons to taste. Some lemon zest to taste.

Arrange on a deep plate. Each guest gets 3 ravioli, topped with Parmesan shavings, covered with butter. Do not just put a garnish of rocket salad with a light dressing of vinegar and mustard (no oil) on the plate as a splash of color