Spinach and ricotta ravioli

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Modified from 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 tagaltelli (put the rest in the freezer)

Directions

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

1. 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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