Warm 2 tbsps of butter in a big pan. Add the sweet potato and a pinch of salt, pepper & some herbs. Cook for 5-6 minutes on medium heat until the potatoes start to turn golden.

Add a clove of garlic (minced) and zest of half a lemon. Cook for another minute.

Add 2 more tablespoons of butter, and the cherry tomatoes, then squeeze the juice from the lemon half. Cook for another minute on low fire.

In the meantime, cook the ravioli according to package instructions. Once cooked, drain the ravioli and add them to the pan with potatoes and cherry tomatoes, adding a tablespoon of olive oil. Mix gently.

Place a portion of the ravioli on a plate, sprinkle the goat cheese and arugula on top. Serve immediately.