Cheese and spinach ravioli with burnt butter recipe

• 330 g (11.6oz) baby English spinach
• 260 g (9.2oz) fresh ricotta cheese
• 130 g (4.6oz) freshly grated Parmigiano Reggiano cheese, plus extra, to serve
• 100 g (3.5oz) grated aged buffalo mozzarella cheese
• 65 g (2.3oz) beaten free-range or organic egg
• 1 pinch freshly grated nutmeg, to taste
• 1 pinch fine sea salt, to taste
• 1 pinch freshly ground black pepper, to taste
• 600 g (21.2oz) fresh egg pasta dough
• 1 cup fine semolina, for dusting
• 200 g (7.1oz) salted butter, chopped
• 12 sage leaves

1. Prepare the spinach by blanching in boiling water for 2 minutes.
2. Drain and refresh in iced water.
3. Squeeze as much liquid out of the spinach as possible.
4. Process the spinach in a food processor or use a mortar and pestle.
5. Mix with the three cheeses, beaten egg and nutmeg, season with the sea salt and black pepper and set aside.
6. To make the ravioli, roll the pasta dough into sheets of less than 1 mm thickness.
7. Brush one sheet lightly with water and place 1/2 tablespoon measures of the spinach mixture roughly 5 cm (2 inches) apart.
8. Place another sheet on top, pressing around the mixture to remove air bubbles (this step is essential).
9. Using a circle cutter of approximately 5-5.5 cm (2-2 1/4 inches) in diameter, cut round ravioli shapes, dust lightly with the semolina and place on tray lined with non-stick baking paper.
10. Cook the ravioli in abundant salted boiling water and drain.
11. Heat the butter in a saucepan and cook the sage leaves over medium-high heat until golden brown in colour.
12. Serve with the ravioli and extra Parmigiano Reggiano cheese.

english spinach, ricotta cheese, cheese, mozzarella cheese, range, nutmeg, salt, freshly ground black pepper, fine semolina, butter, sage

Taken from www.lovefood.com/guide/recipes/16717/cheese-and-spinach-ravioli-with-burnt-butter-recipe (may not work)