Truffle Ravioli with Butter Pecorino Sauce

This meal is more decadent than what I'd usually indulge in but after more than a decade of yoyo dieting, I'm trying to avoid labelling foods as "good" or "bad" for me and enjoy everything in moderation. I whipped this up in less than 15 minutes for my husband's birthday and it turned out really well!


Serves 2

Ravioli (I buy mine fresh from Eataly. It's handmade daily)
Grass-fed butter
Grated pecorino


1. Pour a generous amount of avocado or olive oil to a pot of water and bring to a boil.

2. Once the water is bubbling, add raviolis and cook for 2 mins (less if you prefer your pasta al dente). Taste to make sure pasta is ready. Remove ravioli from heat and drain in a colander.

3. In a pan, melt butter over low heat. Add sage and stir to combine. Add pecorino and stir. Taste and add more pecorino accordingly before turning heat off.

4. Add drained ravioli to pan and mix with sauce.

5. Serve and enjoy!

NourishLing Cai