Ricotta and fennel spinach ravioli

Ricotta and fennel spinach ravioli

Equipment needed: Pasta machine

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4

By Theo Randall
From Saturday Kitchen


For the pasta dough

  • 350g/12oz 00 flour
  • 25g/1oz fine semolina flour, plus extra for dusting
  • 1 free-range egg, plus 4 free-range egg yolks
  • 50g/1¾oz spinach, blanched, squeezed and finely chopped

For the filling

  • 50g/1¾oz wild rocket
  • 50g/1¾oz fennel green tops
  • 500g/1lb 2oz ricotta
  • 100g/3½oz Parmesan, finely grated
  • salt and freshly ground black pepper

For the vegetables

  • 50g/1¾oz unsalted butter
  • 1 yellow courgette, cut into batons
  • 200g/7oz datterini or cherry tomatoes, cut in half
  • 4 basil leaves
  • 50g/1¾oz Parmesan, grated, to serve