• Pasta
• 6 slices or so of mortadella, about 80g
• 75g artichoke hearts
• 175g ricotta
• The zest of a lemon
• 12 or so sage leaves
• 1 garlic clove
• A handful of parmesan
• Salt
• Black pepper
• Butter

Place all but one of the slices of mortadella in the bowl of the food processor along with the artichoke hearts, ricotta, lemon zest, the garlic, the parmesan and four of the sage leaves. Blitz well, until smooth. Season to taste, being quite bold, and spoon into a piping bag. Chill while you roll your pasta, then pipe and fold into ravioli, as we’ve done plenty of times before.

To make the sauce, very finely slice the remaining piece of mortadella into thin strands. Place in a big skillet with the butter and the sage leaves, plus plenty of black pepper. Cook gently until the mortadella is a little dark, the sage a little crispy and the butter slightly nutty and brown. Meanwhile, bring a big pot of salted water to the boil, then cook the ravioli for a few minutes until they float. Spoon them into the frying pan with the mortadella, sage and butter, with about 200ml of the cooking water. Cook and toss until emulsified into a sauce – about twenty seconds.

Serve with a big pile of parmesan and a bit of lemon zest on top.