Ingredients
Three cheese ravioli
Beurre noisette
Method
Three cheese ravioli with beurre noisette
1.Combine cheeses, 1 egg, zest and tarragon in mixing bowl. Season.
2.Cut pasta sheets into 32 rounds using cookie cutter.
3.Lay out 16 rounds end divide cheese mixture between them, leaving 2cm border around edges.
4.Whisk remaining egg with fork in small bowl. Brush edges of rounds with eggwash. Top with remaining rounds and press edges together to seal, removing air as you go.
5.Bring saucepan of salted water to boil. Cook ravioli for 3 minutes. Drain, reserving 2 tablespoons water.
6.Make beurre noisette.
7.To serve: Divide spinach into bowls, top each with 4 ravioli and drizzle with Beurre noisette. Season and sprinkle with grated parmesan.
Beurre noisette
8.Toast nuts in frying pan over medium-high heat for 2 mins, tossing regularly. Add butter to pan, cook for 2 minutes until golden. Add sage leaves, continue to cook for 30 to 60 seconds until sage is crisp and butter is golden brown. Stir through reserved pasta water.
Use Danish feta in this dish as it has a lovely creamy texture.
Note