Monday, November 04, 2013

Ravioli in Sage Cream Sauce


Friday 25 October
We were feeling a little under the weather today, and needed to eat a white meal.  So we boiled up a half flat of holy ravioli, served with a sauce made of some chopped sage leaves sauteed in butter, with a dollop of cream added and boiled to thicken.  
Delicious, soothing, and oddly lemon-flavored.

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