Spinach and Ricotta Ravioli

Buy or find
Fresh pasta, 1 batch
English spinach, 200g, washed and drained
Ricotta cheese, 200g
Parmesan cheese, 40g, grated
Lemon, 1, zested

Do
Place spinach in a dry frying pan over high heat.

Cook the spinach, turning frequently, for 3-5 minutes or until it has completely wilted.

Drain in a seive, press out as much liquid as possible.

Wrap the spinach in a clean towel and wring out as much liquid as possible.

Finely chop the spinach and transfer to a bowl.

Add the ricotta, parmesan and lemon zest.

Season to taste with salt and plenty of freshly ground black pepper. Set aside until needed.

Place a sheet of pasta on a floured bench top and place teaspoons of the spinach mixture at regular intervals along the sheet. (Place the line of filling, off centre, towards you).

Brush water around the edges of the pasta sheet and fold this sheet of pasta over the filling and press down to release any trapped air.

Line a baking tray or plastic container with baking paper and sprinkle some flour over the baking paper.

Use a ravioli cutter to press the pasta together and cut it into a ravioli shape.

Place the prepared ravioli on the prepared baking tray or plastic container until you plan to cook them.

Cook the pasta in water as salty as the sea for 3 minutes or until soft.

Serve with tomato sauce or sage butter.

To make the sage butter, place 18-24 sage leaves, 1 clove of garlic cut in half, and 100g unsalted butter into a large frying pan. (The cooked ravioli will be added to the frying pan after they have been cooked.) Heat over a medium low heat until the butter melts and begins to brown (around 5 minutes). When the butter begins to brown, add a little more butter to slow the browning of the butter and to allow the sage leaves to become crisp. Remove from the heat to allow the flavours to infuse. Season with salt and pepper.