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Clover Feta and spinach ravioli

Ravioli

Clover Feta and spinach ravioli 

Recipe by: Tumi Mogoai
 
INGREDIENTS
For the pasta
2 ½ cups flour
4 eggs
1 tbsp olive oi
1 tsp fine salt
 
For the filling 
2 cups baby spinach (shredded)
1/2 cup Clover feta cheese 
½ onion
1 tbsp butter
pinch of nutmeg 
 
For the sauce
3 tbsp butter
1 tbsp sage
3 tbsp fresh cream
salt pepper to taste
micro herbs for garnish
 
 
METHOD
To make the pasta, first mix together the flour and salt. Make a mound then make a well in the centre of it. Add your eggs and oil inti the well. With a fork, gently beat the egg and oil while slowly incorporating the flour until a solid dough has formed. Form the dough into a disc and rest and refrigerate the dough for at least 2 hours.
Roll out the dough and cut into desired sizes before filling and cooking.
For the filling, fry the onion in some butter until translucent then add the spinach and cook slightly for about 3-4 minutes. Add nutmeg and cook for 1 more minute then remove from the heat and add the feta cheese. Chill the mixture in the fridge until needed.
 
For the sauce, melt the butter on medium heat, add the sage then cook it down until it turns brown and gives off a caramel scent. This is now a beurre noisette or brown butter infused with sage. Remove the sage from the oil and pour in your cream. Cook until the sauce is thickened then season.
To cook the ravioli, first fill with the feta filling by spooning the mixture onto the bottom ravioli sheet, then cover with another of the same size. Pinch the edges with a fork to make sure none of the filling escapes during cooking and push out any access air. Have a pot of already boiling water on the stove and drop your ravioli into the pot and cook. Ravioli are ready when they float to the top.

Serve the ravioli with the hot sage sauce and a sprinkling of crispy fried spinach.

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