The Pasta Wrap-up ? Spinach and Ricotta Ravioli with Sage and Pine Nut Butter

Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling.

When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a springy homemade pasta and anointed with the majestic flavour of sage.

The main ingredients for this recipe do scream summer but with the musty pungency of the sage and snap of nutmeg it really brings this dish smashing into an autumn mode. Simple and fresh, this is a fantastic primo (first course) and cleanses the pallet ready for the onslaught of a main. Vary the filling to your little hearts content, the only thing that should remain constant is the use of quality ingredients.

Spinach and Ricotta Ravioli with Sage and Pinenut Butter

Ingredients (enough for 4 as a primo or 12 individual ravioli):

For the ravioli:

1 quantity of fresh egg pasta

8 large handfuls of washed baby leaf spinach

1 handful of basil

2 sprigs of thyme

pinch of nutmeg

knob of butter

200g ricotta

50g grated Parmesan

zest of half a lemon

For sage and pinenut butter:

2 tbsp toasted pinenuts

20 young sage leaves

4 knobs of butter

Method:

Spinach holds a LOT of water so this needs to be removed before we can fill the pasta. In a large pan, gently sweat the spinach with a knob of butter. Heat until all the water has been released and the spinach has completely wilted. Add the basil, thyme and nutmeg to the pan and heat for a further 5 minutes. You should be left with an aromatic green mush.

Spoon the mush into a fine sieve and force as much of the liquid out as physically possible.

In a large bowl mix the ricotta, parmesan, lemon zest and mush and thoroughly mix.

Having passed your fresh egg pasta through the pasta machine as per my last post, cut 12, 10cm (diameter) pasta discs. Spoon a tablespoon of the filling into each pasta disk and seal using a fork (see image below).

Once filled the ravioli can be kept in the fridge (or even frozen) and to cook, simply need dropping into a large pan of boiling salted water for 2 minutes.

While the ravioli are cooking away, place a small frying pan over a medium heat and melt the butter. When the butter starts to foam, add the sage leaves and pinenuts. Once the flavour of the sage has infused with the butter, remove from the heat, drain and plate-up the ravioli. Spoon over the sage and pinenut butter, devour.