Open ravioli with egg and spinach cream sauce

INGREDIENTS DIRECTIONS

Pour the wine into a saucepan, add the bay leaf and boil over a medium heat for about five minutes, until reduced by half.

Add the cream and a little salt and pepper and cook for two to three minutes until thick. Remove the bay leaf and stir in the parsley. Set aside.

Bring a large saucepan of water to the boil, add the oil and a little salt then the lasagne sheets and cook for five to eight minutes, until just tender. Drain into a colander.

Melt the butter in a large frying pan, add the spinach and a little salt and pepper then stir fry for two to three minutes, until just wilted and bright green. Cover with a lid and set aside.

Bring a medium saucepan of water to the boil, add the vinegar and a little salt then gradually drop four eggs into the water and cook over a gentle simmer for four to five minutes, until the eggs are just set. If serving two eggs per portion, cook in two batches.

Arrange a sheet of lasagne in the base of each of four shallow bowls, folding the sheets to add interest.

Reheat the spinach if needed, spoon over the pasta, then add one or two drained eggs to each bowl.Top with the cheese then a second folded sheet of pasta.

Warm the sauce then spoon over the top, garnish with the chopped tomatoes, chives and a little black pepper and serve immediately.

Recipe from National Trust Comfort Food, with recipes by Clive Goudercourt, £20, published by National Trust Books. Image by Nassima Rothacker.