Vegetables

Italian Ricotta and Spinach Ravioli with Burnt Butter and Sage

Serves:

Preparation Time:

40 minutes

Cooking Time:

5-6 minutes

Ingredients

1 quantity fresh pasta
1 garlic clove, finely chopped
1 brown onion, finely chopped
400 g ricotta cheese
100 g bag baby spinach, finely chopped
1/3 cup pine nuts, toasted
¼ cup grated parmesan
½ teaspoon salt
¼ teaspoon ground white pepper
125 g butter
½ bunch sage, leaves picked
Juice and zest of 1 lemon
½ teaspoon sea salt flakes
Parmesan to serve

Method

Heat olive oil over medium low heat in a small fry pan. Sauté garlic and onion until translucent.
Place ricotta, spinach, garlic, onion, pine nuts, parmesan, salt and pepper in a large bowl and mix well.
Lay a long sheet of pasta on the bench and place tablespoonsful of mixture at even intervals along the strip. Lay a second sheet on top and press closely around the filling, making sure not to leave any air trapped inside. Use a 6cm cookie cutter to cut around the filling.
Place the butter in the frypan and add the sage leaves. Cook until the milk solids turn brown and the sage leaves crisp. Just before serving, add the lemon zest and juice, and salt.
Bring a large pot of salted water to a rapid boil. Cook the ravioli for around 2 minutes or until the pasta is cooked but still al dente. Remove with a slotted spoon and serve into bowls and top with the sage and burnt butter. Serve with a block of parmesan and a fine grater for everyone to help themselves.

Credits:

Homemade Takeaway, by Julie Goodwin, Random House

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