Ravioli - Spinach & Ricotta

directions

1. 1

   make a batch of fresh pasta (recipe no. 17) and leave the dough to rest while you make the filling.

2. 2

   add olive oil and minced garlic to a frying pan on medium heat. sweat the garlic and add the spinach until wilted. turn off heat and leave to cool. then chop finely.

3. 3

   in a mixing bowl, add the egg with salt and pepper, nutmeg, lemon zest and mix well. to the egg mixture, add the ricotta, grated parmesan, mozzarella, and the cooled wilted spinach.

4. 4

   mix very well. if the ricotta cheese is very dry, use a fork to break up any clumps. taste for seasoning and adjust. the filling should be slightly over salty.

5. 5

   roll the pasta out to the second thinnest setting and lay the sheets on a floured surface. brush one long edge with water. place grape-sized spoonfuls of filling along the sheet, about 2.5cm apart, closer to the wet edge. fold the sheet over, press the edges together, pressing out any air, and cut between each one.

6. 6

   bring a large pot of well-salted water to the boil and cook the ravioli for 2-3 mins, until they float. toss in the warm marinara sauce for 30 seconds and garnish with fresh basil leaves.