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Potato ravioli with courgette and spinach
Fruit and vegetables
800g/1lb 12oz red-skinned Desiree
potatoes
, peeled, cut into into 2cm/¾in cubes
250g/9oz white
asparagus
or courgettes, cut at an angle
1 garlic clove, crushed in
sea salt
250g/9oz baby
spinach
, washed
1 tbsp fresh flatleaf
parsley
, chopped
Tins, packets and jars
25g/1oz fine
semolina
flour, plus extra for dusting
Cooking ingredients
350g/12oz tipo '00'
flour
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
egg yolks
4 whole free-range
eggs
100g/3½oz unsalted
butter
100g/3½oz
Parmesan
cheese, grated
75g/2½oz unsalted
butter
75g/2½oz
Parmesan
cheese, grated, plus extra to serve
Back to recipe
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