Perfect pasta

Unwind at home while making fresh pasta – this ravioli is stu ed with creamy ricotta and spinach, and tossed in sage butter

Spinach & ricotta ravioli

SERVES 4 PREP 1 hr plus 30 mins resting COOK 25 mins MORE EFFORT V

300g ‘00’ lour, plus extra

for dusting

2 eggs, plus 2 egg yolks (freeze the

whites for another recipe)

For the spinach & ricotta illing 1 tbsp olive oil

2 garlic cloves, crushed 200g baby spinach

½ lemon, zested nutmeg, for grating

250g ricotta

To serve

50g butter handful of sage leaves grated parmesan or

vegetarian alternative squeeze of lemon juice

Tip the flour into a bowl and make a well in the middle. Add the eggs and egg yolks, then mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip out onto a surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.

Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach along with a few tablespoons of water, and cook until wilted and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip into a bowl and set aside to cool.

Meanwhile, cut the pasta dough into four. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.

Mix the ricotta into the spinach mixture and season well. Do this just before you’re ready to fill the pasta, or chill until ready.

To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Lift the second sheet over the top and use the side of your hand to press the sheets together around the filling to seal, ensuring there are no air bubbles.

Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out squares. Arrange in a single layer over baking trays dusted with flour, then repeat with the remaining pasta sheets. Will keep covered and chilled for up to two days.

Bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it’s evenly cooked.)

To serve, melt the butter in a large frying pan over a medium-high heat and fry the sage until the butter is nutty brown and the sage is crisp. Remove from the heat and toss in the ravioli. Sprinkle with the cheese, squeeze over some lemon juice, then season with black pepper and toss again to coat. Serve in warmed bowls, sprinkled with more cheese.

PER SERVING 564 kcals • fat 27g • saturates 13g • carbs 60g • sugars 2g • ibre 4g • protein 20g • salt 0.5g