INGREDIENTS
For the pasta
1 free-range egg, plus 1/2 extra for egg-wash 20p
100g 00 flour, plus extra for flouring 13p
From the Store Cupboard:
1 tsp salt
1 tsp olive oil
For the filling
25g Spinach, chopped 13p
35g Ricotta cheese 16p
From the Store Cupboard:
Nutmeg
1/2 tbsp olive oil
Salt and freshly ground black pepper
For the chorizo butter sauce
4 sage leaves 10p
50g chorizo, finely diced 37p
From the Store Cupboard:
1/2 tbsp olive oil
15g butter
Total cost is £1.09 per portion
Recipe continues
METHOD
For the pasta, place the flour and salt into a food processor. Add one of the eggs and the olive oil and pulse, until the mixture resembles breadcrumbs.
Turn the mixture out onto a floured surface and knead until it comes together to make a ball. Ideally, you should wrap the dough in cling film and place into the fridge to rest for at least ten minutes, ideally 30 minutes, but if you are in a hurry, this is not essencial.
Wilt the spinach in a hot pan.
For the filling, mix the wilted spinach with the ricotta and season with salt and pepper and a little nutmeg.
Remove the pasta from the fridge, remove the cling film and roll the dough as thinly as possible on a floured board. Alternatively, pass the pasta through a pasta machine several times, ending on its thinnest setting.
Cut the pasta sheet in half and lay flat on a floured wooden board. Place teaspoonfuls of the filling 5cm/2in apart along the middle of one of the pasta sheets.
Lightly beat the remaining egg in a clean bowl and brush it on the pasta around the filling. Place the other sheet of pasta on top and press down to seal it. Using a pasta cutter, cut around the filling to make 4cm/1¾in squares of ravioli.
For the chorizo butter sauce, heat the olive oil and butter in a saucepan over a medium heat and fry the chorizo until crisp. Add the sage and cook for 1-2 minutes.
Place the ravioli into a large pan of boiling salted water and cook for three minutes, or until tender. Finish off by rolling them in the butter sauce.
To serve, place the ravioli into serving dishes and top with the chorizo butter sauce.