Spicy sausage ravioli with fennel and chilli butter

Method

1. Bring a large pan of lightly salted water to the boil. Heat the clarified butter and chilli flakes in a saucepan. Separate the fennel tops from the salad leaves and stir the fennel tops into the butter. Remove from the heat.
2. Drop the ravioli into the boiling water and cook for 3 minutes – no more. Carefully remove with a slotted spoon to a bowl, together with a tablespoon of the pasta water, then toss through the salad leaves.
3. Divide between plates. Drizzle with the fennel and chilli butter, scatter with grated pecorino, then season with salt and pepper and serve straightaway.