Spinach and ricotta rolled pasta
- 240g (2 cups) cake flour
- 20ml (4 tsp) salt
- 3 large eggs
- 20ml (4 tsp) butter
- 45ml (3 tbsp) olive oil
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 200g baby spinach
- salt and freshly ground black pepper, to taste
- 200g fresh ricotta
- 20ml (4 tsp) ground nutmeg
- 200g butter
- 100g fresh sage
- 100g Parmesan, freshly grated
For the pasta, place the flour on a work surface and sprinkle with the salt. Make a well in the centre and add the eggs. Mix until you have a soft, but not sticky, dough, adding a little water if necessary. Knead for a few minutes until smooth. Cover and leave to rest for 10 minutes.
For the filling, melt the butter and oil in a frying pan and sauté the garlic and onion for a minute. Add the spinach, stir to combine and cook until the spinach is wilted. Season to taste.
Mix the ricotta and nutmeg into the spinach mixture and stir to combine.
Roll out small amounts of dough to form long, rectangular pasta sheets. Spread some filling onto each pasta sheet and roll up to form long sausages.
Wrap the pasta in a muslin cloth and secure with kitchen string.
In a large pot, boil enough salted water to cover the sausages and cook for about 15 minutes. Drain.
Carefully remove the pasta from the cloth and slice.
Melt the butter until golden, add the sage and stir for a second.
Arrange the pasta rolls on a serving dish and pour over the butter mixture. Sprinkle with the Parmesan and serve.