Ravioli with beet leaves
For 8
1 recipe Fresh Pasta (see here)
semolina flour for dusting
Sage Butter (see here)
Filling
500 g (18 oz) tender leaves from young beetroots, stalks removed
Maldon salt and freshly ground black pepper
1 small red onion, peeled and finely chopped
100 g (4 oz) unsalted butter
4 tablespoons fresh marjoram leaves
1 garlic clove, peeled and finely chopped
150 g (5 oz) ricotta cheese, lightly broken up with a fork
100 g (4 oz) Parmesan, grated
1/2 nutmeg, freshly grated
Wash the beetroot leaves and blanch in salted water for 4 minutes. Drain and lay out on a tray to dry. Chop finely.
Gently fry the onion in the butter in a large heavy-bottomed pan until the onion begins to brown. Add the marjoram and garlic, stir for 1 minute, then add the beet leaves. Just cook together briefly, season and allow to cool.
Stir the beet leaves and Parmesan into the ricotta. Add nutmeg and season.
Make the ravioli as described in the previous recipe. Serve with Sage Butter.