1 Defrost the wonton wrappers overnight.

2 Mash the goats cheese with the egg yolk and black pepper.

3 Line up four wrappers at a time and place a teaspoon of cheese mixture in the middle of each – it's very important not to overfill.

4 Lightly brush the edges of the wontons with the egg wash. Fold the wontons to form a sealed triangle and press firmly to make sure there are no air pockets.

5 Place the ravioli on a tray in the fridge on some greaseproof paper, leaving space between each so they don't stick.

6 To make your sauce, put the butter into a pan over a medium heat and allow to bubble and foam. When the butter starts to turn golden brown around the edges, swirl to mix, then carefully observe it – you want a light hazelnut colour.

7 Add the sage leaves, cook for 30 seconds to allow them to crisp a little, then add the lemon juice. Your sauce is now ready. This can be done ahead of time.

8 To serve, place the ravioli into a pot of simmering salted water. They will rise to the top after two minutes. Separate them gently and cook for one more minute.

9 Lift them out with a slotted spoon removing all the excess water and place onto warm plates.

10 Spoon the sauce on top, making sure you have stirred it well. Sprinkle generously with Parmesan.