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.
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