– 200g of pasta flour
– 3 eggs
– 250g ricotta
– 1/4 cup grated Parmesan
– 1 teaspoon nutmeg
– Salt and pepper
– Sage leaves
Mix 200g of pasta flour with 2 eggs until it forms a ball. Knead and cover with cling film to rest in the fridge for an hour.
Remove stalks from a large bunch of silverbeet or spinach. Place leaves in a large pan with just enough water so they don’t stick, cover with a lid and heat on low until leaves completely reduce down. Drain all water and pat spinach dry with paper towel to remove all excess liquid.
In a bowl mix the cooked spinach, 250g ricotta, 1 egg, 1/4 cup grated Parmesan, 1 teaspoon nutmeg, 1 pinch sea salt, 1 pinch of pepper.
Break off half of the pasta dough and cover the remaining dough until needed so it doesn’t dry out. Work quickly rolling dough as thin as possible. If you have any semolina you can use this to ‘flour’ your workspace and rolling pin as it’s lighter. Try to add as little extra flour as possible so your ravioli are light and delicate.
Spoon out teaspoons of the ricotta mixture in a line and brush the perimeter of each ricotta blob with a wet pastry brush to make sure it is still moist enough to stick to the top layer. Then lay a long strip of pasta over the top and press each raviolo individually working from one side to the other so you push out all air bubbles as you go. Cut out your ravioli allowing enough space for a border of pasta around the filling so it doesn’t spill out.
Gently lower your ravioli into a large pot of heavily salted boiling water. Cooking time will depend on the thickness of your pasta but generally 10-15 minutes is enough. The easiest way is to take one out and nibble the edge.
Melt 2 tablespoons of butter in a shallow pan with a handful of sage leaves. Toss the ravioli in the butter for 2 minutes to coat and then serve immediately topped with grated Parmesan.