Spinach Ravioli with Sage Butter

Note: all quantities in the instructions refer to a preparation with 250g semolina.

Knead the durum wheat flour with salt, olive oil, eggs and pepper until smooth. Wrap in plastic wrap and refrigerate for an hour.

Meanwhile, for the filling, rinse and clean the spinach. Place the dripping wet spinach in a saucepan with a little boiling hot water and steam for three to four minutes, covered, until tender (so it’s actually pre-cooked in steam). Pour the spinach into a sieve and squeeze well using a skimmer. Spinach on a cutting board form and chop finely.

Squeeze the ricotta well in a kitchen towel.

Put the spinach with the ricotta, Peccorino and half of the egg yolk in a suitable bowl and mix well. Season with salt, pepper and freshly grated muscat. Refrigerate.

Unroll the pasta dough and cut it into four pieces. Flatten the dough pieces about 1cm lengthwise (not too wide, because of the maximum width of the dough rollers). Turn each piece of dough in turn through the smooth roller of the pasta machine from speed 1-6. Place dough sheets on a floured surface.

Place filling in a piping bag mold. Pipe filling about the size of a walnut 16 times, four to five inches apart, onto two of the pastry sheets.

Mix the remaining egg yolk and brush the uncovered pastry sheets with it. Place these pastry sheets, egg yolk side down, on the baking sheets covered with the filling.

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