An egg based pasta filled with a creamed spinach mix with shredded prosciutto ham. Finished with a herb butter.
Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).
Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary. Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes. Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.
Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.
Pre heat the oven to 180'C
Place all the pinenuts on a baking tray and cook for 5 minutes until they are golden brown. Peel the shallots and garlic and finely dice them. Wash the spinach leaves and roughly shred the ham.
Heat a large saucepan and add the sunflower oil. When hot, add the shallots and cook for 2-3 minutes until transparent. At this stage add the garlic, nutmeg and butter and allow it to cook for a further minute. Then add all the spinach and allow it to wilt. When the spinach has wilted add the double cream and reduce right down until it is thick. Finally add the grated parmesan, the whole pinenuts (saving some for garnish) and the shredded ham.
Place the mixture into the fridge and allow it to cool.
Cut the rolled fresh pasta sheets into 36 discs.
Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk or water. Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.
Finely chop the chives and zest the lemon.
Heat a large pan of boiling water and add a pinch of salt. When the water has boiled, add the raviolis for 2-3 minutes until they have all risen and look lighter in colour.
While the pasta is cooking, heat a large frying pan. When the pan is smoking hot add the butter, when the butter has melted add the chives and the lemon zest. When the pasta is ready, add it into the pan of herb butter and mix well.
Finish the pasta with the fresh rocket and the extra pine nuts.
«When making fresh pasta, make a double batch and freeze it so there is less work involved the next time you cook a pasta dish.»