Ravioli of Spinach, Ricotta and Mozzarella | Underground Cookery School

Ingredients

• 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
• 200g OO pasta flour
• 2 medium size eggs
• Large pinch of salt
• 700g butternut squash, diced small, seeds removed
• 2 cloves of garlic, roughly chopped
• 1 sprig rosemary
• Olive oil
• Small bunch of sage
• 80g unsalted butter
• 1/2 lemon
• Salt