Put the chopped, cooked spinach into a bowl with the sea salt, freshly milled pepper and nutmeg, then add the ricotta. Mix together thoroughly and adjust seasoning then add the Parmigiano (parmesan). Cover and leave aside until required.
Make the past and cut into long wide strips. Dot the filling along one strip, leaving a good space between each mound of filling. Lay another strip of pasta on top and press round each mound of pasta, with the sides of your hands. Cut into squares or circles with a pastry wheel or sharp knife, leaving a sensible edge around the filling so that it cannot escape during cooking and making sure there is no air trapped inside each ravioli.
You should end up with 12 ravioli per person. Any leftover filling can be used as a dressing for freshly cooked, hot pasta. Heat the olive oil in a small frying pan and quickly fry the dry sage leaves until just crisp, drain on kitchen paper and keep to one side until needed.
Bring a large pot of salted water to a rolling boil. Keep a large serving bowl over a pan of simmering water close to the pot where you will cook the ravioli. Cook the pasta in batches, removing them from the water when the are cooked with a slotted spoon.
Lay them in a warm bowl and coat generously with melted butter and a sprinkling of fresh Parmigiano and crumbled fried sage leaves. Continue in this way until all the ravioli are cooked and dressed. Serve immediately.
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