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Ravioli with Butter Sage Sauce served on Cream Spinach

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 20 mins

Cooking Time: 80 mins

Ingredients

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

Methods

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 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 softens.
  • 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 icy water. Remove and set aside.

4. Butter Sage Sauce

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

5. To plate

  • Spoon cream spinach and place a ravioli on top. Serve with a drizzle of butter sage sauce topped with a sage leaf and a pinch of shrimp roe.

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