TETRAGONIA RAVIOLI

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - In­gre­di­ents (serves four) Method

400g pasta dough 1 white onion, very finely diced 4 cloves gar­lic, minced 1 Tbsp pine nuts, chopped 1 Tbsp cur­rants, chopped 6 cups tetragonia leaves, washed 1 cup full-cream ri­cotta 125g un­salted but­ter 1 bunch sage leaves ½ tsp ground nut­meg pinch chilli flakes juice of ½ lemon 1 cup Pecorino, finely grated Saute the onion, gar­lic, pine nuts and cur­rants in the re­main­ing olive oil for 5 min­utes, un­til soft­ened, then set aside to cool. Blanch the tetragonia leaves in boil­ing wa­ter for 20 sec­onds, un­til wilted, then re­fresh in iced wa­ter. Drain well, then chop roughly. Stir into the onion mix­ture with the ri­cotta, then sea­son with salt and pep­per. Roll the pasta dough out, fold up and roll again. Cut pairs of 7cm and 9cm cir­cles. Beat the re­main­ing egg and brush onto the small cir­cles. Top each with a pile of the tetragonia mix­ture, then fin­ish with a large cir­cle, press­ing tightly to seal. Cook the ravioli in a large saucepan of rapidly-boil­ing salted wa­ter for 3 min­utes, then drain well. Mean­while, cook the but­ter and sage in a medium saucepan un­til nut­brown and aro­matic. Mix in the spices and lemon juice, then fold in half the cheese. Toss with the ravioli, then serve with the re­main­ing cheese.

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