Salmon Ravioli with Sage & Burnt Butter Sauce

Ingredients

2 x 170g Tassal Tasmanian salmon portions, skin off
6 fresh lasagna sheets
500g smooth ricotta cheese
Rind & juice of 1 lemon
2 eggs, beaten
1 bunch sage leaves
100g butter, melted
½ cup cream
Fried sage leaves for garnish
Cracked black pepper

Cut salmon portions into small pieces. Stir the salmon, into the ricotta and combine with lemon zest and juice and half the beaten egg. Chop half of the sage leaves finely and fold into the salmon mixture. Brush one lasagna sheet with a little beaten egg and spoon 12 small teaspoons of the salmon mixture onto the lasagna and cover with another sheet and press firmly between each mound. Using a sharp knife cut the pasta into large squares and press each square firmly around the edges. Repeat with remaining salmon and pasta. Fill a deep frying pan ²/³ full with water, add a pinch of salt and bring the water to a simmer. Add the ravioli and cook gently for 3 - 4 minutes removing with a slotted spoon. Melt the butter in a frying pan over a medium heat and melt until butter begins to brown, add a small amount of chopped sage and stir through the cream until well combined. Toss through the pasta and heat for 1 minute. Serve hot garnished with crispy fried sage leaves and cracked black pepper.