This is a great way to use peeled chicken – the 2nd meal for 5 based on a roast chicken. You can use which ever ravioli you want and have to say – I did not make the ravioli. Luckily these are available fresh and come in a variety of fillings.

Ingredients

350 g left over peeled chicken (the amount does not need to specific)

750 g fresh ravioli

1 clove finely chopped garlic

100 g butter

1 tsp freshly grated lemon peel

1 big handful fresh sage, rinsed and patted dry

1 tbsp olive oil

a bit of freshly grated parmesan cheese

Coarse pepper

Method

Cook up a pot of salted water ready for the ravioli. When fresh, this only needs to be cooked for 3-4 minutes. But check the instructions on the package.

Peel the chicken meticulously. (You can keep the carcass for a soup). Cut the larger pieces into smaller pieces.

Finely chop the clove of garlic. Heat the oil in a pan. Fry the garlic for a few minutes and add the chicken. Fry until heated and golden. Remove from the pan.

Add the butter to the pan and melt slowly (low heat). Add the rinsed sage and let this fry until crisp – you can turn up the heat a bit. This will take approximately 5-10 minutes and the butter will turn brownish. Add the grated lemon peel and the chicken to re-heat – just a few minutes – and mix.

Just before adding the lemon peel and the chicken, cook the ravioli. While cooking, finish the chicken sauce. When the ravioli is tender – drain well. Add the ravioli to a serving dish and add the chicken and sage butter sauce. Mix gently so the ravioli is kept intact. Top it off with grated parmesan cheese and coarse pepper. Serve with a fresh salad!