Serves 4
Filling
1.5kg fresh ricotta
1.5kg baby spinach leaves washed
300 gm parmesan grated
1 lemon zested
2 tsp ground nutmeg
Salt
Pepper
1. In a hot large pan sauté spinach till it has just started to wilt. Lay out on a tray with paper towel on the top and bottom.
2. Once cool squeeze all the water out of the spinach, chop finely and leave aside.
3. Blend the ricotta in a food processor until just smooth.
4. Scrape out into a mixing bowl and add the spinach, parmesan, salt, pepper, lemon zest and nutmeg mix until evenly combined.
5. Once combined refrigerate until needed.
Pasta dough
2kg durum wheat flour
24 x 60 g eggs
Pinch of salt
1. To make the pasta dough, place all the ingredients in an electric mixer fitted with the dough hook.
2. Mix on low speed for 6–8 minutes or until a dough has formed.
3. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge for 2 hours before rolling.
The Tortelli
1. Cut the pasta dough in half and roll each piece through a pasta roller on the widest setting, fold in half and roll through again repeating the process until the dough is silky smooth.
2. Pass through the roller reducing the settings until the dough is approximately 1-2 mm thick and about 10cm wide.
3. Place the sheet onto a lightly floured bench, place a 20gm of filling in a line down the middle of the pasta sheet, continue filling 4cm apart, brush lightly with water the top of the pasta sheet and fold over the filling pressing down around each filling to seal in.
4. Using a crinkle edge cutter cut across the top and between each filling to make a square ravioli, place onto a well floured tray and cover with a tea towel in the fridge until needed.
Crispy sage leaves
180 sage leaves
1. Pre heat a fryer to 180c;
2. Fry the sage leaves in the fryer for 10 seconds until crispy take out of fryer and place onto absorbent paper to cool. Store in an airtight container.
To Assemble:
100gm un-salted butter
3tbsp sage chopped
50gm parmesan grated
Salt
Pepper
Crispy sage leaves
1. Bring a large pot of salted water to the boil add the ravioli and mix gently so that pasta doesn’t stick to the bottom.
2. Place a large saucepan on high heat add the butter and allow to brown slightly add the sage.
3. Drain the pasta and pour into the pan season with salt and pepper add the parmesan and toss gently to mix through.
4. Arrange onto serving plates and garnish with 3 crispy sage leaves per plate.
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