Filled spinach & ricotta ravioli
This pasta dough recipe is adapted from Jamie Oliver’s ‘Royal Pasta dough recipe’. It really showcases the vibrancy of the gorgeous orange Burford Brown egg yolks. A simple filling of ricotta and spinach makes the perfect base to grate over cured egg yolks.
Place the pasta flour in a mixing bowl and mix with the semolina. Make a well in the centre of the flour and add the egg yolks with olive oil and a tablespoon of cold water. Use a dinner knife to mix the egg yolks into the well gradually bringing in the flour. Keep mixing until the mixture starts to come together in large lumps. Using your hands, bring the mix together to form a dough. Tip the dough out to a lightly semolina dusted work surface. Knead the dough until it becomes smooth and elastic. Wrap the dough in cling film and place in the fridge for around 1 hour or until firm.
Meanwhile, make the filling. Place a large frying pan on a medium heat and add the spinach. Stir until wilted then tip into a sieve over to drain. Place the cooked spinach into a clean tea towel and wrap up. Squeeze out as much liquid as possible then chop the spinach and place in a mixing bowl. Add the ricotta, parmesan cheese, finely grated lemon zest and a good few gratings of nutmeg. Try the mixture and season to taste. Cover the mixture and chill in the fridge.
While the mixture cools, roll out the pasta. Have a small bowl of water, pastry brush and ravioli cutter ready. Put the machine on the widest setting. Cut the pasta dough into quarters, take one piece and press down a little. Cover the remaining pieces. Roll the dough through the machine, fold and roll again. Continue rolling the dough down the settings into a thin sheet. Lay the sheet on a lightly semolina dusted surface and cut the sheet in half. Spoon a few teaspoon blobs of mixture at 2cm intervals on the pasta sheet allowing space for cutting the ravioli pieces. Brush the water lightly over the uncovered pasta and place the second sheet of pasta on top. Carefully push the air out from under the pasta sheet and make sure the pasta is sealed around the filling. Cut out the raviolis and place on a semolina dusted tray. Repeat the pasta rolling and ravioli cutting until you’ve used all the dough.
Place a large pan of water on to boil and add a good pinch of salt. The pasta takes seconds to cook so it’s best to cook 2 batches at a time. Place a large frying pan on a low heat, add half the butter and half the sage leaves. Allow the butter to melt and bubble a little, keeping on a low heat. Once the water is boiling add half of the ravioli. Cook for a 30 seconds – 1 minute then use a slotted spoon to lift out the raviolis and tip straight into the frying pan. Carefully toss the pasta in the pan and then spoon into serving bowls making sure the butter and sage are poured over. Grate over the cured egg yolk like you would cheese. Repeat cooking the final two portions of pasta and serve.
200g 00 pasta flour
30g fine semolina plus extra for dusting
6 Clarence Court Burford Brown egg yolks
1 tablespoon extra virgin olive oil
200g spinach leaves, washed
40g parmesan cheese, grated
Sea salt and freshly ground black pepper
40g unsalted butter
A few sprigs fresh sage, leaves picked
2 cured egg yolks for grating (or parmesan)