I love garlic. It's a key ingredient in the base of most recipes and Josh and I often add an extra clove (or two) to just about everything. So when I found this recipe in a past edition of Donna Hay, I knew I had to make it. As the smell of roast garlic bled from the oven, I cut rounds of pasta from ready-rolled fresh lasagne sheets... This recipe couldn't have been easier. The fragrant sage leaf makes best friends with the garlicky goodness inside each parcel, and together with a good drizzle of lemon butter, you won't be disappointed.

Roast garlic and goat's cheese ravioli

What you'll need:
2 heads garlic
395g packet of ready-rolled fresh lasagne sheets
200g goat's curd (or soft goat's cheese)
2 egg yolks
12 sage leaves
100g unsalted butter
1/4 cup lemon juice
Finely grated parmesan, to serve
Sea salt and cracked black pepper
Olive oil

What to do:
Preheat the oven to 180˚C. Drizzle each head of garlic with olive oil and season with salt and pepper. Wrap in aluminium foil and roast for 30-40 minutes or until soft. Allow to cool slightly before popping each garlic clove from its skin.

Place the garlic cloves, goat's curd and 1 egg yolk into the bowl of a food processor and process until smooth and mousse-like. Season with salt and pepper.

Using a 10cm-round cookie cutter, cut 24 rounds (or more) from the pasta sheets. Top half the rounds with a tablespoon of the goat's curd mix and and place a sage leaf on top. Brush the edges of the rounds with the remaining egg yolk and with remaining pastry rounds. Press to seal.

In batches of 4, cook the ravioli in boiling water for 4-6 minutes or until al dente. Drain and set aside.

Melt the butter in a frypan and when sizzling, add the ravioli in batches and fry until crisp around the edges. Transfer cooked ravioli to a serving bowl/s. Add the lemon juice to the butter and stir to combine. Spoon the lemon butter sauce over the ravioli and serve with grated parmesan cheese. Enjoy!