A cheat’s recipe for spinach and ricotta ravioli

When it comes to these filled quadrilaterals, it pays to think outside the square.

📝 Ingredients

• 250 gm frozen chopped spinach, defrosted and squeezed to remove excess liquid
• 200 gm firm ricotta, crumbled
• 50 gm (2/3 cup) finely grated parmesan, plus extra to serve
• 1/4 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 1/2 lemon (or to taste)

👨‍🍳 Instructions

1. 11.: Combine spinach, ricotta, parmesan and nutmeg in a bowl, and season to taste.
2. 22.: 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. 33.: 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. 44.: 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.