Fresh ravioli with a smoked haddock, mascarpone and chive filling served with a crisp sage and butter sauce, lemon and a pinch of cayenne pepper.
Cut the fresh pasta sheets into 36 discs.
Peel the garlic and crush to a puree with a pinch of salt. Finely chop the chives. Break the smoked haddock into pieces and place in a food processor and blend until smooth. Fold in the garlic and the chopped chives.
Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk. Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.
Pick the sage leaves from their stalks. Zest and juice the lemon.
Bring a pan of salted water to the boil and cook the ravioli for 3 minutes. While the ravioli is cooking, melt the butter in a pan and cook until bubbling. Add the sage leaves and allow to crispen. Drain the pasta and then mix with the foaming butter, sage, cayenne pepper and the zest and juice of the lemon. Season to taste and serve immediately.
«Use any cooked smoked fish, such as trout, salmon or eel for an alternative to this dish.»