This week's recipe is inspired by a dish I ate in Sardinia last summer - it was so good as a starter I had it as a main course another time.

The sharp taste of ricotta makes it a versatile ingredient - it's not a cheese at all, despite what many believe, but rather a by-product of the cheesemaking process.

For the parmesan cappuccino you'll need a milk frother but these can be tracked down easily and needn't cost more than £6 or £7.

Ravioli with ricotta, spinach and lemon, and parmesan cappuccino

Serves 4

Fresh pasta (makes 250g)

1 egg, beaten

2 large egg yolks

240g 00 pasta flour

30ml water

1tbsp olive oil

Place the egg and yolks in a bowl and beat with a whisk then set aside.

Put the flour and a pinch of salt in the bowl of an electric mixer and mix on a very low speed. Slowly add the eggs and mix until you have a smooth dough. Add the water and olive oil, turn up the speed of the machine slightly, and beat until the dough becomes smooth and even. This should take 2-3 minutes. Wrap the dough in clingfilm and leave it to rest in the fridge for at least 1 hour.

Ricotta filling

250g ricotta

2tbsp fine semolina

A small pinch of grated nutmeg

60g parmesan, grated

2 egg yolks

100g fresh baby spinach, washed and shredded

Finely grated zest of half a lemon

Salt and pepper

Put the ricotta in a pan and warm it over a low heat for 2 minutes, stirring constantly. Sprinkle in the semolina, nutmeg and a pinch of salt and cook the mix until very thick, stirring all the time. Remove the pan from the heat and add the parmesan, yolks, spinach and lemon zest, beating well to combine. Check the seasoning then place the filling in the fridge.

Preparing the ravioli

On a lightly floured work surface, roll out a sheet of pasta as thin as possible and cut out 12 discs using an 8-10cm-wide stainless-steel or plastic cutter. Place a spoonful of ricotta mix in the centre, brush the edge of the pasta with a little water and fold over to form an air-tight parcel.

Place the ravioli on a lightly floured sheet of greaseproof paper on a tray and refrigerate until ready to cook.

Parmesan cappuccino

50g unsalted butter

2 shallots, finely sliced

100ml white wine

250ml chicken stock

250ml double cream

50g parmesan, finely grated

Melt the butter in a saucepan then add the shallots and saute gently for 1 minute without colouring. Add the wine and reduce this by two-thirds, then add the stock and reduce by the same proportion. Add the double cream, bring the sauce to the boil for 1 minute then take it off the heat. Pass the sauce through a fine sieve and finish it with the parmesan to taste.

Sauteed spinach and serving

2tbsp light olive oil

20g pine nuts

200g baby spinach

2tbsp fresh lemon juice

Cook the ravioli in seasoned boiling water for 3 minutes. Meanwhile, gently warm the parmesan cappuccino.

Place a saute pan on a medium-to-high heat. Add the olive oil to the pan and gently toast the pine nuts. Once golden, add the baby spinach and allow it to wilt. Season lightly with salt, finish with the lemon juice then place the spinach and pine nuts on to four warm plates.

Lift the cooked ravioli from the boiling water with a slotted spoon, drain then place three on each plate. Buzz the sauce with a cappuccino frother, divide it between the plates and serve immediately.

WINE MATCH

2010 Cake Bread Sauvignon Blanc, Napa Valley, USA (Corney & Barrow, £22.49)

A remarkable wine with aromas of grapefruit, gooseberry, lime, kiwi and vanilla leading to flavours of guava, green apple and melon.

The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.