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.