Step 1

In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.

Step 2

Cover and refrigerate for 1 hour.

Step 3

Add the remaining ingredients and mix until well combined

Step 4

Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe. Be sure to halve the quantity of ingredients for your pasta, as this recipe is designed for two to enjoy!

Step 5

Remove the butter from the fridge and allow it to come to room temperature on the counter.

Step 6

Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.

Step 7

Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.

Step 8

Once cooked, transfer the pasta to the butter. Toss gently to coat.

Step 9

Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl, and toss with the zest of a fresh lemon.

Step 10

Wash your samphire thoroughly to remove any residual sand/dirt.

Step 11

Bring a pan of water to the boil, and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli, before scattering the dish with your citrusy pangrattato crumb. Serve and enjoy!