Ingredients

For the pasta dough:

240g plain flour

3 large eggs 1 or 2 egg yolks

1 tablespoon olive oil

A pinch of salt

For the filling:

200g fresh spinach

250g ricotta

100g Berkswell Cheese, grated

1 lemon – zest only for filling

For the sauce:

1 lemon – juice only for sauce

20g fresh sage leaves

3-4 garlic cloves

200-250g unsalted butter

Sea salt and black pepper

100g peas - cooked

Method

Pour the flour in a bowl or on the countertop, make a well in the centre
 
Crack in the eggs, whisk with a fork

Gradually incorporate more flour bit by bit until everything is combined

Knead the dough until smooth, you will know when it is ready when the dough is smooth instead of rough and floury

Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes

While the dough rests, make the filling

Cook the spinach in a large, dry frying pan until completely wilted

Turn the heat down to low and continue cooking, press the spinach with the back of the spoon to squeeze out as much water as possible, cook until dry

Rest for 5-10 minutes until cool

Mix in a bowl with the ricotta, half the grated Berkswell and the lemon zest

Season with salt and pepper. Mix well, set aside

In a large saucepan or deep frying pan if preferred – large enough to hold all the ravioli once cooked place the butter, garlic and sage leaves

Over medium heat, melt the butter and stir all ingredients together

Season with salt and pepper

Once melted, add the lemon juice