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Ricotta and nutmeg ravioli with sage butter sauce
Fruit and vegetables
1
lemon
, zest only
8
sage
leaves, plus extra to garnish
Tins, packets and jars
semolina
, for dusting
Cooking ingredients
nutmeg
, freshly grated
sea salt and freshly ground
black pepper
350g/12oz ‘00’
flour
, plus extra for dusting
Dairy, eggs and chilled
300g/10½oz
ricotta
30g/1oz
Parmesan
, grated, plus extra to serve
12 free-range
egg yolks
1 free-range
egg
100g/3½oz unsalted
butter
Back to recipe
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