• 150g baby spinach leaves
• 300g fresh ricotta
• 50g parmesan, finely grated, plus extra, shaved, to serve
• ¹⁄8 tsp freshly grated nutmeg
• Sea-salt flakes and freshly ground black pepper, to season
• 1 quantity rolled (but not cut) Pasta (click here for recipe)
• ‘00’ plain flour, to dust
• 3 Tbsp extra virgin olive oil, to drizzle
• 2 Tbsp finely shredded basil leaves, plus extra, to serve
• ¼ cup pine nuts, toasted, to serve
Put spinach and 3 Tbsp water in a large frying pan over a high heat and cook, covered, for 2 minutes or until spinach has wilted. Drain well and set aside to cool. When cool enough to handle, squeeze out excess liquid. Finely chop and transfer to a large bowl.
Add ricotta, parmesan and nutmeg. Stir well to combine and season.
Line an oven tray with baking paper. Dust a clean dry surface with flour. Using a rolling pin, roll out pasta sheets to 1mm thick and 13cm wide. Cut into lengths about 30cm long.
Lay 1 piece of pasta on bench. Spoon 2 tsp portions of the ricotta mixture in mounds on top of pasta about 3cm from 1 long edge and about 3cm apart in a line.
Brush other long edge of pasta with a little water. Fold pasta over filling to enclose.
Ensure pasta edges line up neatly.
Using fingertips, seal and remove any air bubbles.
Using a crinkle-edge pasta-cutting wheel, cut pasta between filling to create ravioli about 5 x 5cm. Trim straight edges with cutter. Transfer ravioli to prepared tray and cover loosely with plastic wrap.
Repeat Steps 4–8 with remaining pasta and ricotta mixture.
Fill a large saucepan with salted water and bring to the boil. In 2 batches, put ravioli in pan and cook for 5 minutes or until pasta rises to surface and is tender. Drain well and transfer to a large bowl. Drizzle with oil and add basil. Toss gently to combine.
Spoon ravioli onto serving plates. Sprinkle over toasted pine nuts, the extra basil and the extra parmesan. Season with black pepper and serve.