Three-cheese ravioli with beurre noisette
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.