Haddock Ravioli with Sage Butter | RICARDO

Ingredients

• 1 package 300 g frozen spinach
• 4 cups (1 litre) water
• 5 eggs
• 1 teaspoon (5 ml) salt
• 3 cups (750 ml) all-purpose flour
• Water (approximately 15 ml / 1 tablespoon)
• 1/2 lb (225 g) haddock fillets, cut into small dice
• 1/2 cup (125 ml) ricotta cheese
• Grated zest of 1 lemon
• Salt and pepper
• 10 asparagus, blanched
• 1/4 cup (60 ml) butter
• 30 cherry tomatoes
• 4 sage leaves, chopped