Ingredients

• 250g - 9oz - Dry ricotta cheese (or drained if wet)
• ½ cup - 50g grated mozzarella cheese
• ½ cup - 60g grated Parmesan cheese (plus a little extra for the end grate)
• 1 whole egg
• 4 tbsp olive oil
• 3.5oz – 100g washed baby spinach
• 1 clove garlic
• ¼ tsp Nutmeg
• ½ Lemon zest
• Salt and pepper
• Fresh pasta sheets, 2 eggs worth (see my recipe)

• For the sage and butter sauce for two serves

• 1 handful of fresh sage leaves (2 tsp dried)
• 2 tbsp butter
• 1 shallot
• ⅓ cup dry white wine
• 2 tbsp olive oil
• Salt and pepper

Click for pasta recipe

Steps

• Step 1

  Add olive oil and minced garlic to a frying pan on medium heat. Sweat the garlic and add the spinach until wilted. Turn off heat and leave to cool. Then chop finely.

• Step 2

  In a mixing bowl, add the egg with salt and pepper, nutmeg and lemon zest. Mix well.

• Step 3

  To the egg mixture, add the ricotta cheese, grated Parmesan cheese, mozzarella cheese, and the cooled wilted spinach. Mix very well, if the ricotta cheese is very dry, use a fork to break up any clumps. Taste seasoning and adjust, the filling should be slightly over salty. (microwave a small amount to taste if raw eggs are a concern).

• Step 4

  Lay the pasta sheet on a lightly floured kitchen bench surface. (thin and wide is best, and keep it covered in plastic or damp cloths when not in use or it will dry fast)

• Step 5

  Using a pastry brush, brush the pasta side closest to you lengthwise with tap water, enough to moisten, but don’t soak it. This will be to seal once you fold it over.

• Step 6

  Using a spoon, scoop out a small portions (about the size of a large grape) and place them with one inch gaps, lengthwise along the pasta dough. Place them not in the centre but closer to the brush mark closest to you. If it appears dry, moisten again so the sheets will stick together. Fold the pasta sheet over edge to edge.

• Step 7

  Press the pasta sheets together sealing the edges around the filling (like a karate chop but gentle) and press out any trapped air bubbles, this is important. Then using a patterned ravioli cutter or a knife, cut in between to form a ravioli. If you have too much pasta on each side, trim down further.

• Step 8

  Place the cut ravioli on a floured sheet pan or plate to avoid them sticking.

• Step 9

  On high heat, bring a large pot of salted water to the boil. Drop raviolis in water and cook 2-3 minutes.

• Step 10

  Slice up the sage leaves finely. Chop up the shallot finely. Add the butter to a large frying pan, on high heat, once butter has melted add the sage leaves and cook 30 seconds, add the chopped shallot. Mix well and cook until the butter becomes nut brown (not burnt). Once brown, deglaze immediately with white wine. Caution as it will flambe, turn off heat if unsure. Add a drizzle of olive oil, salt & pepper.

• Step 11

  Once the raviolis are cooked, drain and add directly to the simmering sage and butter sauce and cook for 30 seconds.
  Top up with a few spoons full of cooking pasta water if the sauce is becoming too thick.

• Step 12

  Place on serving plates and drizzle a little extra virgin olive oil, (optional) grated Parmesan cheese and fresh scattered sage leaves.

Little Tips

Use rice flour if storing in the fridge to avoid them sticking.

If freezing, place on floured sheet pan or plates lined with cling film. Do not cover. Once frozen, place loosely in freezer bags.
I use the second thinnest setting on my pasta machine, nothing worse than gluggy thick ravioli. You should see ravioli mixture through it or it's too thick.
If your filling is a little wet, add some bread crumbs.
You can also buy plastic ravioli makers for a more universal size, I myself prefer the rustic home made look. If they don't look perfect, all the better!