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Green pasta ravioli with burrata mozzarella

Fruit and vegetables

75g/2½oz well-drained, puréed cooked spinach
1 tbsp fresh rosemary leaves

Cooking ingredients

300g/10½oz Italian ‘00’ flour
pinch salt
20g/¾oz pine nuts, toasted

Dairy, eggs and chilled

2 free-range eggs
600g/1lb 5oz burrata mozzarella cheese
50g/1¾oz parmesan, freshly grated
60g/2¼oz unsalted butter
80g/3oz parmesan, freshly grated

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