The Perfect...

Ravioli

Serves 6 For the dough, you will need: • 400g 00 flour • 4 eggs, beaten For the filling, you will need: • 300g cooked spinach • 1 clove of garlic (optional) • 600g ricotta • Pinch of nutmeg • Salt and freshly ground black pepper • 1 egg • 200g grated Parmesan For the sauce, you will need: • 200ml vegetable stock • 50g butter • 3 sage leaves • Grated Parmesan, to serve 1 First, make the pasta dough. Pour the 00 flour onto a worktop and make a well in the middle. Pour the beaten eggs into the well. With your hand, start slowly mixing in the beaten eggs, collecting the flour from the sides and drawing it in. 2 Knead together the flour and beaten eggs for at least 15 minutes, until you reach a smooth texture. Then cover the dough with cling film and leave it to rest for at least 30 minutes. 3 Next, make the filling. Chop the cooked spinach and garlic clove, if you are using it. Mix in the ricotta, the pinch of nutmeg, the salt and freshly ground black pepper, the egg, and the grated Parmesan. Mix to a smooth paste. 4 To assemble, roll the dough quite thinly and cut a disc with a round cutter. Put a spoonful of filling in the middle, brush the edges with water and cover with another disc of pasta. Press with your fingers all around the pasta parcel to get rid of pockets of air. 5 To make the sauce, put the vegetable stock in a saucepan, add the butter and the sage leaves and let the butter melt. Meanwhile, cook the ravioil in a large pot of salted boiling water. It will take only 2-3 minutes to cook. 6 Drain the ravioli, add them to the sauce for a few seconds — this will thicken the sauce. Take the pan off the heat, sprinkle with some grated Parmesan and serve.