Ontario Ricotta & Spinach Ravioli with Brown Butter Sauce - Milk

Ingredients

• 2 ½ cups (360 g Italian 00 flour (or all-purpose flour), plus extra for dusting
• 2 whole free-range eggs
• 5-6 egg yolks
• 2 tsp extra virgin olive oil
• 1 cup (200 g) Ontario ricotta
• 1/2 cup (40 g) grated Ontario Asiago, plus extra to garnish
• 4 cups packed (200 g) spinach, washed
• 1 lemon, grated, zest only
• 1/2 cup (100 g) unsalted Ontario butter
• Salt and pepper to taste
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1/2 cup Ontario white wine