375 g (12 oz) peeled sweet potato, cut into 1 cm (1/2 in) cubes
2 garlic cloves, chopped
small handful of fresh sage leaves, chopped
grated zest of 1/2 lemon, plus a squeeze of juice
200 g (7 oz) cherry tomatoes, halved
2 x 250 g (8 oz) packs ready-made fresh cheese-filled ravioli
salt and pepper
100 g (3 1/2 oz) soft goats’ cheese, crumbled
large handful rocket leaves
Melt half the butter in a large frying pan, add the chopped sweet potato, season well, then fry over a medium heat for about 5–6 minutes until golden brown all over.
Add the garlic, sage and lemon zest and fry for 1 minute.
Add the remaining butter, the cherry tomatoes and the lemon juice and gently fry over a low heat for 1 minute until melted.
Meanwhile, cook the ravioli according to the packet instructions. Drizzle with a little olive oil, then add the cooked pasta to the pan with the sweet potato and cherry tomatoes, and carefully stir to coat with the sauce.
Spoon into serving bowls and scatter with the goats’ cheese, rocket leaves and black pepper before serving.