Name: A cheat’s recipe for spinach and ricotta ravioli
Yield: 4 - 6
Ingredients: 250 gm frozen chopped spinach, defrosted and squeezed to remove excess liquid; 200 gm firm ricotta, crumbled; 50 gm (⅔ cup) finely grated parmesan, plus extra to serve; ¼ tsp freshly grated nutmeg; Semolina, for dusting; 36 egg wonton wrappers; Lemon and sage brown butter; 80 gm chilled unsalted butter, diced; 16 sage leaves; Juice of ½ lemon (or to taste)

Home-made ravioli is always a treat, especially with the classic flavours of spinach and ricotta, sage and butter. This cheat’s version uses wonton wrappers – simply mix, fill, seal and cook.

Ingredients

250 gm frozen chopped spinach, defrosted and squeezed to remove excess liquid

200 gm firm ricotta, crumbled

50 gm (⅔ cup) finely grated parmesan, plus extra to serve

¼ tsp freshly grated nutmeg

Semolina, for dusting

36 egg wonton wrappers

Lemon and sage brown butter

80 gm chilled unsalted butter, diced

16 sage leaves

Juice of ½ lemon (or to taste)

Method

1.Combine spinach, ricotta, parmesan and nutmeg in a bowl, and season to taste.

2.Dust an oven tray with semolina. Place half the wonton wrappers on a clean work surface and spoon 1 heaped tsp spinach filling onto the centre of each. Rub edges with a little water, then place remaining wrappers on top, pressing to seal. Place on prepared tray.

3.Cook the ravioli in a large saucepan of boiling salted water until they float (3 minutes), then transfer to warm bowls with a slotted spoon.

4.Meanwhile, for lemon and sage brown butter, heat a frying pan over high heat. Add butter and swirl until foaming and nut brown (2 minutes). Immediately remove from heat, add sage and swirl until crisp (20-30 seconds). Add lemon juice and season to taste. Drizzle sauce over ravioli and serve with parmesan.

Styling by Lisa Featherby

Styling by Kerrie-Ann Jones