• 200g tipo 00 pasta flour
  • 1 large egg
  • 3 large egg yolks
  • Semolina, for dusting
  • 100g spinach, blanched & squeezed of excess liquid
  • 400g ricotta
  • 50g Pecorino, grated
  • A pinch of nutmeg
  • 8 free range medium egg yolks
  • 2 free range medium egg whites, beaten
  • 100g butter
  • 8 sage leaves
  • Pecorino shavings


  1. To make the pasta dough, place the flour, egg and egg yolks in the food processor and pulse until you are left with a crumbly mixture (if you really need to, you can add a drop of water and pulse to bring it together). Form it into a ball, cover with cling film and set aside in the fridge for 30 minutes.
  2. Whilst the past is rest, prepare the filing by placing the spinach, ricotta and Pecorino Romano in a food processor and blitzing until smooth. Season with pepper and a pinch of nutmeg and then transfer the mixture to a piping bag fitted with a 1cm nozzle.
  3. After 30 minutes, take your dough out of the fridge and cut in half. Set your pasta machine to the widest setting. Roughly flatten one half of the dough into an oval. Roll the pasta through the rollers 3-4 times on each setting until you get to the thinnest one.
  4. When the pasta is as thin as your machine will get it, lay it out on a work surface dusted with semolina. Cut the pasta into manageable- sized sheets and leave under a damp cloth so they don’t dry out.
  5. Lay one of the pasta sheets on a work surface and brush away the semolina from the top side. Pipe on approx 6-8cm circles of the ricotta mixture leaving 5cm between each one. Add an egg yolk to the well of each ricotta circle. Brush around the filling with egg white and then lay another sheet of pasta on top, pressing gently to tease out and seal any air pockets.
  6. Using a 10cm circular cutter, cut out the ravioli and discard the scraps. Place the ravioli on a plate dusted with semolina until ready to use. Bring a large pot of water to a steady boil and season with sea salt.
  7. Lower the ravioli into the water and cook for 3-4 minutes or until al dente. At the same time that the pasta is cooking, melt the butter in a hot frying pan and add the sage leaves, frying until they are crisp and the butter is golden and nutty.
  8. Drain the ravioli and transfer to the butter and sage mixture. Swirl to coat and serve with shavings of Pecorino, and a generous amount of freshly ground black pepper.