Ravioli filled with spinach and ricotta

To prepare the ricotta for the Spinach and ricotta filling, place the ricotta in a colander to drain.

To make the fresh egg pasta, mix the 00 and semolina flours in a large bowl. Make a well in the centre. Place the egg yolks, whole eggs and salt in the well and use a fork to lightly whisk the eggs. Gradually flick the flour into the egg mixture. When it becomes too hard to stir, use your hands to combine the eggs and flour.

Turn pasta dough out onto a clean, lightly floured work surface. Use the heel of your hand to knead for 5-10 minutes or until the dough is smooth and elastic. Alternatively, use an electric mixer fitted with a dough hook. The dough should not stick to your fingers when pressed in the middle. If it does stick, add a little more flour and continue to knead the pasta dough.

Cover the fresh egg pasta dough with plastic wrap (cling film) and refrigerate for 30 minutes (it can be left for up to 4 hours in the fridge).

Transfer the ricotta from the colander to a large mixing bowl and set aside.

Meanwhile to make the spinach and ricotta filling, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minutes, then add the spinach. Season with salt to taste. Cook until the spinach wilts. Transfer to the colander. Use the back of a ladle to push down on the spinach and squeeze out excess moisture. Allow to cool.

Once the spinach has cooled, add to the mixing bowl with ricotta. Add the Parmigiano Reggiano (or Grana Padano), freshly grated nutmeg and sea salt to taste. Mix with a spoon until well combined.

Set up your pasta machine on the edge of a clean workbench. Adjust the pasta machine to the widest setting. Sprinkle semolina flour over the pasta machine rollers and workbench.

Remove the pasta dough from the fridge. Divide the pasta into 6 portions. Remove 1 portion of the pasta dough, then cover the remaining portions with cling film. Use the palm of your hand to flatten the pasta into a rough rectangle shape. Sprinkle semolina flour over the portion of pasta dough. Feed the pasta through the pasta machine rollers on the widest setting. Fold the flattened pasta in half or thirds and feed through the pasta machine several times, folding each time to laminate the pasta. Once the pasta looks and feels silky and smooth, adjust the setting on the pasta machine each time you feed the pasta through the machine until it reaches a thickness of 1-2mm. Spread the pasta onto a semolina floured workbench and repeat with the remaining portions of pasta.

Mix together the egg and milk to make an egg wash.

To make the ravioli, place 1 tablespoon of the Spinach and ricotta filling at approximately 10cm intervals along the length of one of the pasta sheets. Brush the egg wash lightly around the filling. Place another sheet of pasta on top. Use your hands to press the pasta down around the filling and remove any air pockets. Seal the edges by pressing your fingertips down around the edges of the ravioli. Cut the ravioli in between the filling using a ravioli cutter or pastry wheel (alternatively use a knife or round fluted cutter). Place the ravioli well-spaced out on a tray dusted with semolina. Repeat with the remaining portions of pasta and Spinach and ricotta filling.

Place a large pot with salted water on high heat and bring to the boil. Cook the ravioli in batches until they rise to the surface. Remove with a slotted spoon and transfer to a large bowl.

To make the burnt butter sauce, melt the butter in a non-stick frying pan over medium heat. Cook until the butter starts to brown (approximately 3-4 minutes). Add the sage and cook for 1 minute or until crisp.

To serve, gently transfer the ravioli filled with spinach and ricotta to serving bowls or plates. Pour the burnt butter sauce with chopped sage over the ravioi. Top with grated Parmigiano Reggiano – buon appetito.