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Lemon butter

Jo Pratt from Good Food Bites
Jo Pratt's tangy sage infused lemon butter makes a great sauce for fish, seafood or mushroom ravioli

Lemon butter

Method

1. Melt the butter in a small saucepan and once it is bubbling, add the sage and lemon zest.

2. Gently cook for 1 minute and then add the lemon juice and a pinch of salt. Cook for a further minute and then pour over the cooked ravioli.

Cooks Notes:
This sauce is particularly good with fish or seafood filled pasta or mushroom filled pasta.

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Serves: 2

Prep: 3 min
Cook: 4 min

Ingredients
100g unsalted Butter
small bunch of sage leaves, finely shredded or chopped
zest of 1 lemon, grated
sea salt flakes
fish, seafood or mushroom ravioli, to serve