For the dough:
For the Ravioli filling:
For the sage and chilli butter:
Making the dough:
Combine 340g ’00’ flour and 150g semolina flour in a large bowl.
Add 3 whole eggs and 3 egg yolks.
Combine mixture into a dough and knead on a floured surface for 10 minutes.
Wrap the dough in clingfilm and chill whilst you make the ravioli filling (approx 20 minutes).
Making the filling:
Wilt the spinach leaves in a frying pan with a splash of water.
Drain once wilted and add into a food blender, along with the fresh ricotta, grated lemon, grated nutmeg and parmesan. Season with salt and pepper.
Whisk to a thick paste and spoon into piping bag. Chill for 20 minutes.
Rolling the pasta:
Roll out the pasta using a pasta machine. Take a section of dough and flatten before rolling it through the machine on the widest setting. Continue to roll the dough from the widest to the thinnest setting, before folding it back into a thick square and re-rolling from thick to thin at least 8 times. You will notice the consistency of the dough change from rough to smooth.
Once rolled sufficiently, place a long sheet of dough on your worktop and brush the entire length with whisked egg.
Remove spinach and ricotta filling from the fridge and pipe small circles at regular intervals along the length of the dough until you reach halfway.
Now fold the sheet on top of itself and press the dough around each circle of filling. Pressing with the side of your palm so the dough is tightly encasing the spinach and ricotta.
Slice your sheet into ravioli squares using a cutter or a knife and place aside while you boil a pan of salted water.
Making the sauce:
Melt 100g Lurpak over a medium heat. Add 8 sage leaves, the zest of 1 lemon and a pinch of chilli flakes.
Boil the ravioli until each parcel rises to the top of the water. Remove with a slotted spoon and add to the sauce. Combine the pasta and sauce and serve with lots of freshly grated parmesan cheese.
