Spinach and ricotta ravioli

Einkorn's nutty flavour goes well with brown butter. The filling has to be dry, or it softens the thin pasta, so drain the ricotta and squeeze the spinach well. Einkorn sheets dry out quickly, so fill and seal them as soon as they're rolled.

• Serves 4, about 32 ravioli
• Active 1¼ hours
• Total about 2 hours

Filling

• 250 g ricotta, drained (see method)
• 200 g baby spinach
• 50 g Parmigiano-Reggiano, finely grated
• 1 egg yolk
• Finely grated zest of ½ lemon
• A pinch of grated nutmeg, salt and pepper

Pasta and sauce

• 1 batch fresh einkorn pasta (300 g flour)
• 100 g butter
• 12 sage leaves
• More Parmesan, to serve

Method

Filling

1. Spread the ricotta on a plate lined with kitchen paper and leave it in the fridge for 1 hour, or overnight, to drain.
2. Wilt the spinach in a pan with a splash of water. Cool it, then squeeze out as much water as you can in a clean tea towel. Chop it finely.
3. Mix the spinach, ricotta, Parmesan, yolk, lemon zest and nutmeg, and season well. Chill it until you need it.

Shape

1. Make the pasta dough. Roll one piece to the second-thinnest setting, keeping the rest wrapped.
2. Lay the sheet on a lightly floured worktop. Put heaped teaspoons of filling along one half, about 4 cm apart. Brush around each mound with a little water.
3. Fold the other half of the sheet over. Press down around each mound with your fingertips, pushing the air out towards the edges. Trapped air makes ravioli burst when they cook.
4. Cut between them with a knife or fluted cutter, and press the edges once more. Put them on a tray dusted with flour, not touching. Repeat with the rest of the dough.

Cook

1. Bring a large pan of salted water to a gentle boil. A hard boil can split them.
2. Meanwhile, melt the butter in a wide frying pan over medium heat with the sage. Cook it until the butter foams, smells nutty and turns hazelnut brown, and the sage is crisp. Take it off the heat.
3. Cook the ravioli in batches for 3–4 minutes, until they float and the edges are tender. Lift them out with a slotted spoon into the brown butter.
4. Add a splash of the pasta water and swirl the pan to coat them. Serve with grated Parmesan.