• 150g baby spinach leaves
• 300g fresh ricotta
• 50g parmesan, finely grated, plus extra, shaved, to serve
• Sprinkle of freshly grated nutmeg
• Sea-salt flakes & freshly ground black pepper
• 1 quantity rolled (but not cut) Pasta
• Flour, to dust
• 3 Tbsp extra virgin olive oil, to
• 2 Tbsp finely shredded basil leaves, plus extra, to serve
• ¼ cup pine nuts, toasted, to serve
spinach & 3 Tbsp water in a large frying pan over a high heat and cook, covered, for 2 minutes or until spinach has wilted. Drain well & set aside to cool. When cool enough to handle, squeeze out excess liquid. Finely chop and transfer to a large bowl.
Add ricotta, parmesan & nutmeg. Stir well to combine & season.
an oven tray with baking paper. Dust a clean dry surface with flour. Using a rolling pin, roll out pasta sheets to 1mm thick and 13cm wide. Cut into lengths about 30cm long.
Lay 1 piece of pasta on bench. Spoon 2 tsp portions of the ricotta mixture in mounds on top of pasta about 3cm from 1 long edge and about 3cm apart in a line.
Brush other long edge of pasta with a little water. Fold pasta over filling to enclose.
Ensure pasta edges line up neatly.
Using fingertips, seal & remove any air bubbles.
a crinkle-edge pasta-cutting wheel, cut pasta between filling to create ravioli about 5 x 5cm. Trim straight edges with cutter. Transfer ravioli to prepared tray and cover loosely with plastic wrap.
Repeat Steps 4–8 with remaining pasta and ricotta mixture.
Fill a large saucepan with salted water & bring
to the boil. In 2 batches, put ravioli in pan & cook for 5 minutes or until pasta rises to surface & is tender. Drain well & transfer to a large bowl. Drizzle with oil & add basil. Toss gently to combine.
Spoon ravioli onto serving plates. Sprinkle over toasted pine nuts, the extra basil & the extra parmesan. Season with black pepper & serve.