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Ricotta and fennel spinach ravioli
Fruit and vegetables
50g/1¾oz
spinach
, blanched, squeezed and finely chopped
50g/1¾oz wild
rocket
50g/1¾oz
fennel
green tops
1 yellow
courgette
, cut into batons
200g/7oz datterini or
cherry tomatoes
, cut in half
4
basil
leaves
Tins, packets and jars
25g/1oz fine
semolina
flour, plus extra for dusting
Cooking ingredients
350g/12oz
00 flour
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range egg, plus 4 free-range
egg yolks
500g/1lb 2oz
ricotta
100g/3½oz
Parmesan
, finely grated
50g/1¾oz unsalted
butter
50g/1¾oz
Parmesan
, grated, to serve
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