Cheese and spinach ravioli with burnt butter recipe
In Italian cooking, vegetables form the essence of great Italian cooking and are treated with a great deal of respect. This dish is a classic example of this.
Ingredients
- 330 g baby English spinach
- 260 g fresh ricotta cheese
- 130 g freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- 100 g grated aged buffalo mozzarella cheese
- 65 g beaten free-range or organic egg
- 1 pinch freshly grated nutmeg, to taste
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 600 g fresh egg pasta dough
- 1 cup fine semolina, for dusting
- 200 g salted butter, chopped
- 12 sage leaves
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