Ravi­oli nudi

Townsville Bulletin - - Taste -

Start your own Tus­can food odyssey with pil­lows of spinach and ri­cotta bathed in sage but­ter. Prepa­ra­tion time: 30 - 150 min­utes Cook­ing time: 15 min­utes Serves 6 350g ( 1 1⁄ cups) ri­cotta

2 250g frozen spinach, thawed, ex­cess liq­uid re­moved 40g ( 1⁄ cup) plain flour

4 20g ( 1⁄ cup) finely grated parme­san

4 2 egg yolks Pinch of ground nut­meg 2 tbs plain flour, ex­tra, to dust Finely grated parme­san, ex­tra, to serve

Sage but­ter: 80g un­salted but­ter, chopped 12 fresh sage leaves 1 tbs fresh lemon juice 1. Line 2 bak­ing trays with non-stick bak­ing pa­per. 2. Com­bine the ri­cotta, spinach, flour, parme­san, egg yolks and nut­meg in a bowl. Sea­son with salt and pep­per. 3. Roll 1 tea­spoon­ful of the mix­ture into an oval shape. Trans­fer to pre­pared tray. Re­peat with re­main­ing ri­cotta mix­ture. Cover and place in the fridge for 2 hours to rest. 4. Bring a large pot of salted wa­ter to the boil. Lightly dust a work sur­face with the ex­tra flour. 5. Lightly toss one-quar­ter of the nudi in the flour. 6. Add to the pot and cook for 2 min­utes or un­til the nudi rise to the sur­face. Use a slot­ted spoon to trans­fer to a warmed bowl. Cover. 7. Bring­ing the wa­ter back to the boil each time be­tween batches, re­peat with the re­main­ing nudi, in 3 more batches. 8. To make the sage but­ter, melt the but­ter in a saucepan over medium heat for 3 min­utes or un­til foam­ing. 9. Add the sage leaves and cook for 2-3 min­utes or un­til it starts to brown. Add the lemon juice. 10. Pour over the nudi and toss to com­bine. Di­vide among serv­ing dishes. Driz­zle over any re­main­ing sage but­ter and top with ex­tra parme­san. Source: Good Taste Recipe by Ali­son Adams Pho­tog­ra­phy by Rob Palmer www. taste. com. au

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