SPINACH AND RICOTTA RAVIOLI
{Serves 4}
Honestly, I think I could happily consume ravioli for breakfast, lunch and dinner. Add some crispy sage leaves, drench in browned butter and I could then happily live on it for like, ever.
INGREDIENTS
For the ravioli…
1/2 cup ricotta
120g baby spinach, blanched and finely chopped
1/4 cup parmesan, grated finely
1/4 cup pinenuts, toasted
1 egg yolk
Gow gee wrappers
5 tablespoons unsalted butter
Sage leaves
Salt and pepper to taste
For the brown butter sauce…
60g unsalted butter
Preheat oven to 160° C. Lightly toast the pinenuts and set aside.
Bring a small saucepan of water to the boil. Add the baby spinach and blanch for 20-30 seconds. Place immediately into iced water to stop the cooking process and then strain well. Pat dry with paper towel making sure all excess water is removed, before chopping finely.
In a small mixing bowl, combine the ricotta, parmesan, chopped spinach and egg yolk. Add salt and pepper to taste.
Place a small amount of filling (using a teaspoon works well) onto a gow gee wrapper and brush the edges with a little water. Place another wrapper on top and press the edges together to seal, making sure there are no air pockets around the filling. I also like to slightly press the edges using a fork, not only does it help re-inforce the seal, but looks quite pretty too! Repeat this process until there is no filling mixture remaining.
Bring a small saucepan of water to a gentle boil. Add the ravioli and
cook for approx 3 to 5 minutes, or until the ravioli softens and floats to the surface. Drain well before arranging on a serving plate.
For the brown butter sauce…
Place a skillet over medium-high heat and add the butter. Once the butter melts and starts to foam, whisk continiously until little brown bits start to form on the bottom of the skillet. Still whisking, add the sage leaves but remove from the heat, you don’t want this baby to burn.
Drizzle over the ravioli, scatter on a few toasted pinenuts and serve immediately.