Three Cheese Ravioli With Brown Butter

• 10.5 oz ricotta cheese
• 5.25 oz feta cheese
• 2 oz Parmesan cheese, finely grated + extra, to serve
• 2 None eggs
• 1 tsp lemon zest
• 1/2 tsp fresh tarragon, finely chopped
• 13.5 oz fresh lasagna sheets, cut into 32 discs
• None None Brown Butter
• 1/2 tbsp pine nuts
• 6 tbsp butter
• 24 None fresh sage leaves
• 3.5 oz baby spinach

1. Combine cheese with 1 egg, lemon zest and tarragon. Season and set aside.
2. Lay out 16 pasta discs and divide cheese mixture between them, leaving a 3/4 inch border around the edges. Beat remaining egg then brush edges of discs. Cover with remaining pasta discs and press edges to seal, removing air as you go.
3. Cook ravioli in boiling salted water for 3 mins. Drain, reserving 2 tbsp cooking water.
4. Meanwhile, to make the brown butter, toast pine nuts over medium-high heat for 2 mins, tossing regularly. Add butter and cook for 2 mins, until golden. Add sage leaves and continue to cook for 30-60 seconds, until sage is crisp and butter is golden brown. Add reserved pasta water.
5. To serve, divide spinach between serving bowls, top with 4 ravioli and drizzle with brown butter. Season and sprinkle with grated Parmesan.

ricotta cheese, feta cheese, parmesan cheese, eggs, lemon zest, fresh tarragon, lasagna sheets, brown butter, nuts, butter, sage, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/24361 (may not work)