Cooking the Ravioli

• 24–32 ravioli
• salt
• 100 g butter
• ½

Bring 6 litres of water to a boil and salt it. In a separate large pan over a low heat melt the butter and add the black pepper and sage leaves to infuse. Drop 6–8 ravioli per person into the water. (‘Butta la pasta’.)

Some authorities say that ravioli are ready when they float. This is nonsense, my home-made ones always contain pockets of air and bob engagingly immediately on hitting t