Spinach, Mushroom & Ricotta Ravioli with Basil Butter Glaze

Serves: 2
Prep time: 1½ hours
Cook time: 10 minutes

Ingredients

Pasta

• 300g 00 flour

• 6 egg yolks

Filling

• 250g ricotta

• 150g mushrooms, finely diced

• 150g spinach

• 1 tsp Dijon mustard

• 1 tsp white wine vinegar

• Salt and freshly ground black pepper, to taste

Basil Butter Glaze

• 75g salted butter

• A handful of fresh basil leaves, torn

• Toasted pine nuts

Method

1. Make the pasta

1. Place the flour on a clean work surface and create a well in the centre.

2. Add the egg yolks and gradually incorporate the flour using a fork until a shaggy dough forms.

3. Knead for 8–10 minutes until the dough is smooth, elastic, and springs back when pressed.

4. Wrap tightly in cling film and leave to rest for at least 30 minutes at room temperature.

2. Roll the pasta

1. Divide the rested dough into 2–4 portions, keeping the unused pieces covered to prevent them from drying out.

2. Flatten one piece slightly and feed it through a pasta machine on the widest setting.

3. Fold the dough in half and pass it through the widest setting once or twice more to create an even texture.

4. Gradually reduce the roller setting one notch at a time, passing the dough through each setting without skipping, until you have long, thin sheets. The pasta should be thin enough that you can just see your hand through it (around 1–1.5mm thick).

5. Lightly dust the sheets with flour if needed and keep them covered with a clean tea towel while you prepare the filling.

3. Prepare the filling

1. Wilt the spinach in a dry pan over medium heat. Allow it to cool completely, then squeeze out as much moisture as possible and finely chop.

2. Cook the mushrooms in a dry pan until all their moisture has evaporated and they begin to brown. Let them cool.

3. In a bowl, combine the ricotta, spinach, mushrooms, Dijon mustard, and white wine vinegar.

4. Season generously with salt and freshly ground black pepper, then mix until smooth. Refrigerate while you assemble the ravioli.

4. Assemble the ravioli

1. Lay one pasta sheet on a lightly floured surface.

2. Place teaspoon-sized portions of filling about 5cm apart along the sheet.

3. Lightly brush around each mound with water.

4. Lay a second pasta sheet over the top and gently press around each mound, working from the centre outwards to remove any trapped air.

5. Firmly seal the edges and cut into individual ravioli using a ravioli cutter, fluted wheel, or sharp knife.

5. Cook

1. Bring a large pot of well-salted water to a gentle boil.

2. Cook the ravioli for 2–4 minutes, or until they float and the pasta is tender.

6. Make the basil butter glaze

1. While the ravioli cook, melt the salted butter in a large frying pan over medium heat.

2. Cook until the butter turns lightly golden and smells nutty.

3. Add the torn basil, toasted pine nuts, and cook for 20–30 seconds until fragrant.

7. Finish

Transfer the cooked ravioli directly into the basil butter glaze with a splash of pasta cooking water. Toss gently until each ravioli is coated in the glossy sauce.

Serve immediately with extra basil, freshly cracked black pepper, and a spoonful of the butter glaze over the top.