Ravioli with soft yolks

Preparation method

Cook the sheets of lasagne. Mix the ricotta cheese with the pesto. Remove the skin from the tomato and cut brunoise. Place four sheets of lasagne on a plate and spoon the ricotta onto it. Make a dip in the centre of the ricotta and place a yolk in it. Cut out circles from the other four sheets of lasagne of place them on the ricotta. Clarify the butter; chop six sage leaves and add them to the butter. Fry four sage leaves. Cover the plates of ravioli and steam them for 4 minutes in a steamer. Pour the sage butter over the ravioli and garnish with the diced tomatoes and fried sage.