Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Ingredients:
- 400g (14 oz) '00' Flour
- 4 large eggs
- 1 additional egg yolk
- 400g (14 oz) baby spinach
- 800g (1.76 lb) ricotta
- 1/4 of a whole nutmeg, grated
- 2 lemons
- 100g (3.5 oz) butter
- 10 sage leaves

Method:
1. On your workspace, spread out the flour and create a well in the center. Crack in the 4 large eggs and add the extra egg yolk into this well.
2. Gently beat the eggs with a fork, gradually incorporating the flour from the sides of the well. As the mixture thickens, switch to using your hands to knead. Continue for about 10 minutes until the dough is smooth and elastic.
3. Shape the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 to 3 hours.
4. Boil the spinach until wilted, then drain and squeeze out any excess water. In a large mixing bowl, combine the spinach, ricotta, grated nutmeg, and the zest of 1 lemon. Season with salt and pepper to taste.
5. Roll out the pasta dough into thin sheets, then fold them over to create three layers (a process called laminating) and roll again.
6. Spoon small amounts of the filling onto one sheet, spacing them apart. Cover with another sheet and press down around each mound of filling to seal. Cut the individual ravioli using a ravioli cutter or a sharp knife.
7. Repeat with the remaining dough and filling. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy. Cook the ravioli in boiling salted water for about 2-3 minutes, or until they float to the surface.
8. Drain the ravioli and add them to the skillet with the brown butter and sage. Squeeze the juice of 1 lemon over the top and toss to coat. Serve immediately.

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