Serves 4
Preparation time 25 minutes
Cooking time 2–3 minutes
500 g (1 lb) frozen spinach, defrosted and squeezed dry
175 g (6 oz) ricotta or curd cheese
½ teaspoon freshly grated nutmeg
1 teaspoon salt
1 quantity 3-egg Pasta Dough (see page 10)
Italian 00 or fine plain flour, for dusting
125 g (4 oz) butter, melted black pepper
freshly grated Parmesan cheese, to serve
Put the spinach and ricotta or curd cheese in a food processor with the nutmeg, salt and pepper to taste and process until smooth. Cover and refrigerate while you roll out the pasta dough.
Roll the pasta dough out into long sheets (see page 11). Working on one sheet at a time, add a heaped teaspoonful of filling every 5 cm (2 inches) until half the sheet is filled. Lightly brush with water and fold the empty side over the filling. Gently but firmly push down between the filling, sealing the pasta and ensuring that there is no trapped air. Cut into squares using a pastry wheel, crinkle cutter or a sharp knife, or cut into semicircles with an upturned glass. Transfer to a floured baking sheet and cover with a tea towel.
Cook the pasta in a large saucepan of salted boiling water for 2–3 minutes until al dente. Drain thoroughly, return to the pan and toss with the melted butter. Divide between 4 warmed serving plates and serve immediately with a scattering of grated Parmesan.
For sage & chilli butter, to dress the cooked ravioli, fry 12 sage leaves in the melted butter for 2 minutes, then stir in 3 tablespoons snipped chives and 1 deseeded and finely chopped mild green chilli.