Three Cheese Ravioli With Brown Butter - cooking recipe

Ingredients

10.5 oz ricotta cheese
5.25 oz feta cheese
2 oz Parmesan cheese, finely grated + extra, to serve
2 None eggs
1 tsp lemon zest
1/2 tsp fresh tarragon, finely chopped
13.5 oz fresh lasagna sheets, cut into 32 discs
None None Brown Butter
1/2 tbsp pine nuts
6 tbsp butter
24 None fresh sage leaves
3.5 oz baby spinach

Preparation

Combine cheese with 1 egg, lemon zest and tarragon. Season and set aside.
Lay out 16 pasta discs and divide cheese mixture between them, leaving a 3/4 inch border around the edges. Beat remaining egg then brush edges of discs. Cover with remaining pasta discs and press edges to seal, removing air as you go.
Cook ravioli in boiling salted water for 3 mins. Drain, reserving 2 tbsp cooking water.
Meanwhile, to make the brown butter, toast pine nuts over medium-high heat for 2 mins, tossing regularly. Add butter and cook for 2 mins, until golden. Add sage leaves and continue to cook for 30-60 seconds, until sage is crisp and butter is golden brown. Add reserved pasta water.
To serve, divide spinach between serving bowls, top with 4 ravioli and drizzle with brown butter. Season and sprinkle with grated Parmesan.