Ricotta Ravioli With Sage Butter

Serving: 367 g

Ingredients

• pasta110 g
• ricotta130 g
• parmesan30 g
• eggs25 g
• butter22 g
• spinach50 g

Recipe steps

1. Beat the ricotta with the egg, half the cheese, the finely chopped wilted spinach and nutmeg.
2. Spoon it onto pasta sheets, brush around each mound with water and press the top sheet down from the middle out so no air is trapped.
3. Cut, and cook in barely simmering salted water for three or four minutes; a rolling boil bursts them.
4. Meanwhile cook the butter with sage leaves until it foams and smells nutty.
5. Lift the ravioli straight into the butter and turn them gently before serving with the rest of the cheese.

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