Requeson, Spinach and Pine Nut Ravioli with Sage Butter / Ravioli de Requesón, Espinacas y Piñones con Mantequilla de Salvia

serves 2

for the pasta

160g 00 flour

160g Semolina flour

2 free-range eggs M

5 free-range egg yolks M

for the filling

300g fresh spinach

20 pine nuts

200g Requesón

few grates of nutmeg

Maldon sea salt

Freshly ground black pepper

for the sage butter
50g butter
2 tsp lemon juice
a few fresh sage leaves

Maldon sea salt

Freshly ground black pepper

1. In a large bowl mix the 2 flours together; and with a fork, combine the egg and yolks.

2. Bring the dough together with your hand and knead for about 5 minutes until it is glossy and elastic.

3. Wrap in cling film and leave to rest in the fridge for an hour.

meanwhile...

4. Wilt the spinach in a large saucepan with a little water for 2-3 minutes.

5. Drain the spinach in a colander and press to remove the excess water.

6. Leave to cool.

7. Toast the pine nuts in a dry pan until golden brown. Set aside to cool.

8. Chop the spinach and combine with the requesón and pine nuts in a bowl.

9. Add the nutmeg and season to taste.

then...

10. Remove the dough from the fridge and set up your pasta machine.

11. Run the dough through a pasta machine on the widest setting; and after each run-through fold both ends into the centre; and press down. Repeat this 5 times.

12. The sheet should now be silky smooth; reduce the gap between the rollers to number 3 and run the sheet through. Lightly dust with semolina flour.

N.B. If the sheet is getting too wide you can fold the sheet in half lengthwise before running it through again.

13. Lightly dust your work surface. You are going to need enough space to lay out 2 or 4 sheets (top/s and bottom/s).

14. Now take the roller gap down to 1mm and run the sheet through for the final time.

15. Separate the sheet into 2 or 4 lengths (depending on your available work surface), and lay them out.

16. Take a teaspoon of the filling and place it in the centre of the 'bottom' sheet 4cm in from start of the sheet. Place repeated teaspoonfuls at 8cm intervals until you reach the end. With a soft pastry brush; brush water around each little mountain of filling.

17. Take the 'top' sheet and flip it over before placing it on top of the 'bottom' sheet. Using your fingers to expel any air: press down firmly around the filling before cutting out the ravioli.

N.B. Sprinkle with semolina flour to stop the ravioli sticking together.

18. Bring a large saucepan of heavily salted water to the boil. Lid on.

19. In a heavy-bottomed pan; melt the butter before adding the lemon juice and sage leaves; season to taste.

20. Cook the ravioli for 2 minutes. Lid off.

21. Add the ravioli to the butter and stir to coat.. Serve and sprinkle over a little Parmesan.

Mmmmm...