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Pea and Spinach Ravioli

Pea and Spinach Ravioli Recipe

  • For the Pasta:
  • 500g of pasta flour
  • 5 large free-range eggs
  • Extra flour for dusting
  • For the filling:
  • 200g podded peas, blanched and mashed
  • 100g baby spinach, wilted in a little oil, with salt & pepper
  • 100g British ricotta or soft goat's cheese, finely grated
  • Dessert spoon of chopped sage
  • Salt and freshly ground black pepper
  • To finish:
  • 100g butter
  • 20 sage leaves
  • 50g grated fresh British ricotta or a soft goats cheese
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