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Modified from [https://pastaevangelists.com/blogs/blog/spinach-and-ricotta-ravioli-recipe Spinach and ricotta ravioli].  Serves 2.

= Home made spinach and ricotta ravioli =
== Ingredients ==
=== Filling ===
* 100g frozen baby spinach
* 100g ricotta
* Zest of 1 lemon (or lemon juice if no zest is available)
* Nutmeg to taste
* Salt and black pepper to taste

=== Sage butter ===
* 30g butter
* 4 leaves of purple sage

=== Pasta ===
* Half a portion of pasta a la [[Lasagna or spaghetti or taglatelli]] (put the rest in the freezer)

== Directions ==
# Cook baby spinach for a minute in microwave, drain and leave to cool.
# Mix cooked spinach with remaining filling incredients and leave to stand for a couple of hours - meanwhile make the pasta.
# Having stood the pasta roll to thickness 6 in pasta roller, then lay on floured board and split the pasta into two halves.
# With one half, spoon the filling into a "grid" with 2cm between the edge, then the filling, then 4cm, then filling, then 2cm.
# Lay top over the filling and press down with a thin rolling pin.
# Use a pizza cutter to make the individual ravioli.
# Get a pan of water boiling and cook your ravioli for 2 minutes.

# Heat butter and sage in pan until butter is reduced a little and sage turns crispy.

Serve drizzled with butter and some sweetcorn and peas.

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