This is such a quick and easy recipe that it really doesn’t even count as cooking, which makes it perfect for throwing together in a hurry. It has really grown up flavours though, which stops it from being a cop out. Simply melt some butter in a pan, throw in a couple of sage leaves and a good grating of fresh nutmeg and leave to infuse for 10 minutes. Throw some ravioli (I used mushroom & pinot grigio) in a pan of boiling water for a couple of minutes, drain and then add to to the butter pan. The heat from the pasta will warm the butter through, so all you need to do is throw into bowls and add walnut halves and a generous grating of fresh parmesan.