Butter and sage ravioli with lemon zest and pistachio

Bring a large pot of water to the boil with a generous big spoon of sea salt or rock salt; the water must be boiling before the pasta goes in.

Boil the ravioli.

Grate the lemon zest now.

Melt the butter in a pan over medium-low to low heat, without stressing it.

Add a few sage leaves to the melting butter for flavour, adding more as you go; do not let it burn.

Add more butter if there is not enough for the amount of ravioli.

Add the ravioli to the butter and toss by moving the pan, not with a fork or spoon, so the ravioli do not break; switch the stove off.

Add the pecorino, a little crushed pistachio and the lemon zest, then toss again so the butter is absorbed.

A wooden or flat spoon can be used gently instead.

Plate the butter sauce first, then pecorino, then the ravioli; decorate with a sage leaf on each ravioli, more pecorino, more lemon zest and crushed pistachio.