Ravioli of Spinach, Ricotta and Mozzarella

Serves 4

<Filling
250g washed, steamed, dried and finely chopped baby spinach.
2 whole eggs
4 tablespoons parmesan
300g ricotta
125g drained and chopped mozzarella
Pinch of nutmeg
Salt and pepper

Place the ricotta and eggs in a bowl, and mix well. Add the remaining ingredients, and season with salt and pepper. Place in piping bag

Pasta
200g OO pasta flour
2 medium size eggs
Large pinch of salt

Place the “00” flour in a small bowl. Make a well in the middle, and then place the eggs in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.

Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it
through again and then fold it in half again and follow this procedure 10 times until you have
a very smooth dough. Now roll the dough through each setting until you get down to No 2
1/2 or 2 . Your pasta should be very thin now.

Lightly brush the pasta with water, then pipe small dots of the filling down the centre of the pasta leaving about 4cm gaps in between. Fold the pasta over these dots, and lightly press the pasta down removing the air in the process and sealing the ravioli. Using a ravioli cutter, cut the pasta into individual ravioli. Allow to dry slightly, and cook in boiling and salted water for 2/3 mins.

Butternut Puree
700g butternut squash, diced small, seeds removed
2 cloves of garlic, roughly chopped
1 sprig rosemary
Olive oil
Salt and pepper

Preheat oven to 190 deg cel. Place squash, garlic and rosemary in a large bowl. Add enough olive oil to coat all the ingredients, and season. Place onto a roasting tray and cook until soft and slightly caramelised, which will take 20-30 mins. Blend and pass through chinois.

Sage butter and crisps
Small bunch of sage
80g unsalted butter
2 cloves of garlic, roughly chopped
1/2 lemon
Salt

Preheat deep fat fryer to 160 deg cel. Pick around 20 sage leaves and deep fry until crisp, and drain on kitchen paper. Melt the butter with the remaining sage (including stalks) and garlic until starts to turn a nutty brown colour, then remove from the heat and add lemon juice and a little salt. Strain.

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