Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
In a large bowl, combine the
Broccolini (1 cup)
with
Crushed Red Pepper Flakes (3 tsp)
and drizzle over a little
Olive Oil (as needed)
. Season the broccoli with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
and arrange on a lined baking sheet.
3.
Roast the broccoli for 15-20 minutes until tender and slightly charred.
4.
Leave the broccoli to cool before roughly chopping and combining with the
Ricotta Cheese (1 cup)
, 10 ml of
Lemon Juice (1)
, and
Ground Nutmeg (2 tsp)
. Refrigerate until needed.
5.
For the ravioli dough, sift the
Type 00 Flour (3 cups)
and add a good grind of salt. On a flat surface, turn out the flour and make a well in the center.
6.
Pour in the
Eggland's Best Classic Eggs (4)
and, using a fork, work into the flour, forming a sticky dough.
7.
Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
8.
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 cm wide.
9.
Spoon the chilled broccoli mixture on the pasta sheet, working in 10 ml dollops spaced equidistantly to allow for an edge.
10.
Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air.
11.
Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.
12.
For the anchovy butter sauce, melt the
Salted Butter (1 cup)
in a saucepan until it starts foaming. Add in the
Garlic (1 clove)
and sauté until tender.
13.
Melt the
Anchovy Fillets (4)
into the butter and add the
Sage Leaves (6)
. Fry until the leaves are crisp. Season the butter sauce with black pepper and keep warm until needed.
14.
Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli.
15.
Plate the pasta in warmed bowls and spoon over the butter sauce. Finally, add a grating of
Parmesan Cheese (to taste)
and serve.
