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Spinach & Ricotta Ravioli
| prepDust work surface with flour | ||||
| 160 g / 5.6 oz '00' flour, plus extra for dusting | Mix & knead pasta dough | Rest dough 20 min | Roll pasta sheets | Boil 3 min, then sauté butter & sage, serve |
| 1 whole egg plus 3 egg yolks | ||||
| 100 g / 3.5 oz spinach | Blanch & squeeze spinach | Mix filling ingredients | Pipe filling & assemble ravioli | |
| 150 g / 5.3 oz ricotta | ||||
| 25 g / 0.9 oz grated parmesan, plus extra to serve | ||||
| 1 garlic clove, chopped | ||||
| ½ lemon, zested | ||||
| grating of nutmeg | ||||
| 4 egg yolks | ||||
| 50 g / 1.8 oz butter | ||||
| 8 sage leaves | ||||
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