Ravioli with Butter Sage Sauce Recipe

Ravioli with Butter Sage Sauce served on Cream Spinach

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 20 mins

Cooking Time: 80 mins

Ravioli Filling:	Cream Spinach:	Ravioli Pasta:	Butter Sage Sauce:	To Plate:
150g of skinned salmon fillet 25ml of double cream 150g of prawns (shelled and devined) 50g of pork shoulder 3 water chestnuts (peeled and diced) Sea salt and black pepper Squeeze of lemon juice Handful of mixed herbs (dill, basil and coriander)	2 bags flat-leaf spinach, trimmed and cleaned 2 tablespoons of butter ½ medium onion, minced 4 garlic cloves, minced 113g of bar cream cheese, cut into pieces 120ml of cup milk Pinch ground nutmeg Coarse salt and ground pepper	250g of Italian pasta flour ¼ teaspoon of fine sea salt 2 large eggs 3 egg yolks 1 tablespoon of olive oil	4 tablespoons of butter 8 sage leaves ½ lemon, juiced	1 teaspoon of shrimp roe 1 sage leaf

1. Ravioli Filling

Add 50g salmon and pork with a dash of sea salt and pepper to the MultiTalent jug and pulse to a paste.
Trickle in the cream and blend.
Transfer to a bowl, cover with cling film and chill for 20 minutes.
Finely dice the prawns and the remaining salmon fillet. Combine with water chestnuts and chill for 20 minutes.
Combine seafood mixture with salmon and pork paste.
Add lemon juice, herbs, salt and pepper.
Shape into four neat 80g balls, cover and chill again.

2. Cream Spinach

Boil spinach in salted water until wilted. Drain and rinse with cold water then squeeze to remove excess liquid. Chop coarsely and set aside.
Heat butter in a large saucepan over medium heat. Sauté onion and garlic for 3–5 minutes until onion has softened.
Add cream cheese and milk. Stir over medium heat until cream cheese is melted and smooth.
Stir in spinach and simmer for 8–10 minutes until mixture thickens.
Add nutmeg; season with salt and pepper and set aside.

3. Ravioli Pasta

Sift flour and fine sea salt into the MultiTalent mixing bowl fitted with the dough blade.
Add the eggs, egg yolks and olive oil. Combine these on medium speed.
The mixture should form small lumps, which will hold together as a smooth, firm dough when pressed with your fingers.
Knead the dough on a lightly floured surface for 2–5 minutes until smooth.
On a lightly floured surface, roll out pasta dough into thin sheets with rolling pin and cut out eight 12cm rounds.
Place a ball of filling in pasta rounds,brush, the edges with egg wash, then seal with another piece of pasta round; ensure there are no air gaps.
Blanch ravioli in boiling salted water for 3–4 minutes, then refresh in ice water. Remove and set aside.

4. Butter Sage Sauce

Melt butter in a sauté pan and continue cooking until the mixture turns lightly golden brown.
Add sage leaves and remove from heat. Add lemon juice and set aside.

5. To plate