Spinach and Ricotta Ravioli Recipe

Step 1

Place the flour on a clean worksurface and create a well in the centre.

Step 2

Add the egg and egg yolk and bring together slowly working from the edges to the centre.

Step 3

Once most of the flour incorporated knead for 10 minutes, then wrap in cling film and rest for 30 minutes.

Step 4

Heat a dry frying pan over a high heat, when hot add the spinach and a lid then cook for 2 minutes.

Step 5

Remove the lid stir and continue to cook off any liquid until the base of the pan is dry.

Step 6

Cool the spinach.

Step 7

Zest the lemon.

Step 8

When cooled place the spinach in a dry clean tea towel and squeeze out as much liquid as possible.

Step 9

Chop the spinach then place in a bowl with the ricotta cheese, lemon zest, parmesan cheese and black pepper.

Step 10

Mix well and set aside.

Step 11

Bring a large pan of well-salted water to the boil

Step 12

Roll out the pasta as thinly as you can using a pasta machine.

Step 13

Dust a ravioli mould with flour and add a sheet of pasta.

Step 14

Fill the holes with an appropriate amount of stuffing and cover with a second sheet of pasta.

Step 15

Roll with a rolling pin then turn out and cut into ravioli.

Step 16

Heat the frying pan you used to wilt the spinach over a medium high heat and add the butter.

Step 17

Drop the ravioli into the boiling water and cook for 2 minutes.

Step 18

Add the capers to the butter when it begins to foam.

Step 19

Add the drained ravioli to the butter, squeeze in the juice of half a lemon and add the parsley.

Step 20

Stir to combine and serve whilst hot.