Serves 4 (makes 20 ravioli)
Tools: dough hook bowl tool / pasta roller attachment
- Fit the dough hook bowl tool on to the CHEF Titanium. Place the eggs into a bowl and whisk gently with a fork. Place the flour into a separate bowl then pour the eggs into this bowl and begin to mix on low. Add the olive oil and mix until combined. The dough should be firm but slightly sticky. If it seems wet, add a little more flour.
- Divide the dough into 2 equal balls, flatten each one down a little and wrap in cling film. Place in the fridge to rest for at least 20 minutes.
- Place the spinach into a large bowl along with a sprinkling of salt. Pour boiling water over it, leave for 5 seconds and drain immediately. Return it to the bowl along with some ice and cold water. Stir for a few minutes to cool the spinach. When cool, drain again and squeeze out all the excess water. Squeeze really well to ensure the filling isn’t too wet. Place the spinach on a chopping board and chop finely.
- Add this to a bowl along with the ricotta, Parmesan, egg yolk, nutmeg and seasoning. Mix well and set aside until needed.
- Fit the pasta roller attachment onto the CHEF Titanium. Take one piece of dough out and sprinkle with a little flour. Run it through the pasta roller at its thickest setting. Fold the dough over lengthwise and run it through again. Keep changing the setting by one each time you roll the dough through. When the dough gets too long, cut it in half to give you 2 manageable pieces to work with. Keep rolling each one until you reach the thinnest setting.
- Sprinkle your work surface with fine semolina and lay each piece down.
- Place 1 tsp of mixture in 8cm intervals along one side of the dough.
- Egg wash around the filling and fold the other side of the dough over the filling. Using your fingers, push any air bubbles out around the filling and press down firmly to seal the 2 pieces of dough.
- Using a crimped pasta roller cut off any excess dough to create even size squares. Place onto a tray that has been sprinkled with fine semolina. Repeat with the remaining dough.
- Bring a large pan of water to the boil. Season with a generous amount of salt.
- In the meantime, place the butter and extra virgin olive oil into a large sauté pan. When the butter has melted, throw in the sage leaves and cook until crispy. Remove them with a slotted spoon and drain on absorbent paper.
- Place the ravioli into the saucepan in 2 batches to ensure they don’t stick. Cook for 2-3 minutes or until the ravioli rises to the surface, scoop them out and add them to the buttery sauce. Repeat with the remaining ravioli. When all the ravioli are in the pan, add half the Parmesan along with a ladle full of pasta water. Swirl the pan until the sauce begins to emulsify.
- Return the sage leaves back to the pan and serve the ravioli into bowls. Sprinkle with the remaining Parmesan and enjoy.