Pleated Sardinian Raviolo - Antonio Carluccio Foundation

Ingredients

• 1 recipe fresh egg pasta (see my recipe)
• Salt and pepper, to taste
• 60g pecorino cheese, freshly grated
• 30g unsalted butter
• 200g spinach, blanched, squeezed dry and finely chopped
• 300g fresh ricotta cheese
• 2 medium eggs, beaten
• 80g pecorino cheese, freshly grated
• 1 sachet powdered saffron
• A pinch of ground cinnamon
• 50 ml olive oil
• 1 small onion, peeled and finely sliced
• 120g minced beef
• 120g minced lean pork
• 50ml dry Vernaccia white wine
• 500g canned crushed tomatoes
• 2tbsp finely chopped fresh flat leaf parsley
• 1 tbsp finely chopped fresh sage leaves