Ingredients

Dough

1 quantity of fresh pasta dough

1/2 cup semolina flour or polenta for dusting

Ravioli Filling

2 large potatoes

100g goats cheese

4 cups baby spinach, washed & roughly chopped

S & P

1/4 cup finely grated Parmesan cheese plus more to serve!

Pine Nut Brown Butter

1 good bunch of picked sage leaves

1/4 cup pine nuts

50g salted butter

Prep It

Make pasta dough and rest in the fridge.

Peel and dice potatoes. Place in a large pot, cover with water and season with lots of salt. Bring to the boil on high heat and cook for about 15 minutes, until very tender.

Drain well and leave to steam/drain for about 5 minutes to really get rid of the excess moisture. Return potatoes to pot and mash well. Mix through goats cheese and Parmesan, until melted through. Fold through spinach to wilt. The goats cheese and Parmesan will add salt so taste the mixture before seasoning with salt to your taste and don’t forget the freshly cracked pepper! Set filling aside to cool.

Get your pasta machine out!

 Alternatively, you could roll the pasta out very thinly with a rolling pin.

Remove your resting pasta dough from the fridge and cut into 4 even pieces. Loosely cover the pasta as you work through each piece, so it doesn’t dry out.

Set aside a couple of clean tea towels to cover the rolled pasta so it also doesn’t dry too much at this stage. Grab one piece of your dough, flatten a bit, book fold it and roll it through the widest setting on your pasta machine. Repeat this process 3 more times. This ensures a nice strong pasta dough!

Sprinkle pasta lightly with flour and working from the widest setting on your pasta machine roll the dough through, adding a little more flour if needed, until you get down to the thinnest setting.

Place rolled pasta on the bench and carefully cover with a tea towel. Repeat this process with each piece of dough. It really is a labor of love! You’re now ready to make your ravioli!

Sprinkle polenta or semolina on a flat tray and set aside for ravioli. Grab your goats cheese potato filling and set nearby with a tablespoon. Fill a small bowl with cold water and set aside with a pastry brush. If you don’t have a pastry brush you can use your finger.

Clear the bench in front of you and lightly dust with flour. Place a piece of pasta down and spoon tablespoon amounts of filling onto the pasta about 3cm apart. I made triangle ravioli so for this you need to place the filling alternating top and bottom so you can cut it into triangles and maximize the dough! Once you have got your filling across your pasta sheet use your pastry brush or finger lightly dipped in water to brush the pasta around the filling. Grab another piece of pasta and drape over top of your wee potato mounds. Use your fingers to smooth the pasta out around each potato mound, pressing out air bubbles as you go. Cut on the angle in between each mound to form triangle raviolis or cut straight for squares OR use a ravioli cutter.

Pick up each ravioli, seal the ends with your fingers and transfer to your polenta/semolina dusted tray.

Cook It

Bring a large pot of heavily salted water to the boil.

Once water is boiling, make your sage brown butter so its ready to go as soon as your raviolis have cooked.

Combine pine nuts, sage and butter in a large fry pan on high heat and cook for about 3 minutes, swirling the pan often until butter has browned and sage has crisped. Remove from heat and set aside.

Cook ravioli in batches for about 3 minutes, until pasta is tender. Place pasta in warmed bowls and spoon over sage brown butter ensuring each plate gets plenty of sage, pine nuts and butter! Top with freshly grated Parmesan cheese.

Eat It!