1 large bunch silverbeet or spinach
1 onion, finely chopped
1 serve of in-house ricotta (approx. 500gms)
4 tablespoons finely grated parmesan cheese
Sea salt and fresh ground black pepper
A big pinch of grated nutmeg (using the microplane)
Wash silverbeet. Separate stems from leaves. Using 3 stems, slice in thirds lengthways and finely chop. Roll silverbeet leaves and finely shred.
Heat a drizzle of olive oil in a fry pan and sauté onion until soft. Add the silverbeet stems, stir and cook for 3-4 minutes then add the silverbeet leaves. Set aside to cool.
In a bowl, break in the eggs and whisk. Add the ricotta, parmesan, nutmeg and silverbeet mixture. Season to taste with salt and pepper.
Roll out the pasta until it is very thin and cut length in half. Place a teaspoon of the filling at even intervals on the top half of the pasta. Brush a little water around the filling and then fold the pasta sheet over. Press gently around the filling to seal the pasta together and cut into squares.
This will make around 30 ravioli’s. (Make at least one per person). Cook the ravioli in plenty of boiling, salted water for about 2 minutes.