Three-cheese ravi­oli with beurre noisette

Taste - - Eat -

READY IN 25 min­utes SERVES 4 VEG­E­TAR­IAN

This di­vine pasta dish is stuffed with a com­bi­na­tion of feta, parme­san and creamy ri­cotta and driz­zled with a gor­geous sage-but­ter sauce.

THREE-CHEESE RAVI­OLI 300g ri­cotta cheese 150g cow’s milk feta 2/3 cup finely grated parme­san,

plus ex­tra to serve 2 large eggs 11/2 tsp finely chopped fresh tar­ragon 1 tsp finely grated lemon zest Sea salt 375g fresh lasagne sheets BEURRE NOISETTE 21/2 Tbsp pine nuts 80g but­ter 24 sage leaves 100g baby spinach leaves, to serve

1 Com­bine cheeses, 1 egg, tar­ragon and zest in a large mix­ing bowl. Sea­son with sea salt and freshly ground black pep­per. 2 Cut the pasta sheets into 32 rounds us­ing a 9cm cookie cut­ter. 3 Lay out 16 rounds and di­vide the three-cheese mix­ture be­tween them, leav­ing a 2cm bor­der around the edges. 4 Whisk egg then brush edges of rounds with egg­wash. Top with re­main­ing rounds and press edges to­gether to seal, re­mov­ing the air as you go. 5 Bring a large saucepan of salted wa­ter to the boil. Cook ravi­oli for 3 min­utes then drain in a colan­der, re­serv­ing 2 Tbsp of the cook­ing wa­ter. 6 While pasta is cook­ing, start beurre noisette. Toast pine nuts in a dry, non­stick fry­ing pan over medium-high heat for 2 min­utes, toss­ing reg­u­larly. Add but­ter and cook for 2 min­utes un­til golden. Add sage and cook for 30-60 sec­onds un­til crisp and but­ter is golden brown. Stir in the re­served pasta wa­ter. 7 To serve, di­vide spinach into bowls, top each with four ravi­oli and driz­zle with beurre noisette. Sea­son and sprin­kle with ex­tra parme­san.

TIP Cow’s milk feta is great in this dish as it has a lovely creamy tex­ture.

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