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  • Pasta sheets
  • 2 cups  (300g) plain pasta flour*
  • good pinch salt
  • 3 eggs, lightly beaten
  • 30ml extra light olive oil
  • extra flour, for dusting
  • Filling
  • 2 tsp olive oil
  • 5 spring onions, finely chopped
  • 250g fresh ricotta cheese
  • 60g feta cheese, finely crumbled
  • ¾ cup finely grated fresh parmesan cheese
  • 2 tsp finely grated lemon rind
  • pinch freshly grated nutmeg
  • salt and freshly ground black peppercorns, to taste
  • optional: 100g cooked drained spinach (squeeze off excess liquid)*
  • Burnt Butter Sauce
  • 60g butter
  • 1 tomato, cut into quarters, seeds removed and finely diced
  • ½ cup small fresh basil leaves
  • grated parmesan cheese, extra, for serving


  1. Pasta sheets
  2. Attach mixing bowl and the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until well combined. Attach the dough hook. Turn mixer to speed 2 and knead for 3 minutes or until the dough is smooth. Wrap in plastic wrap and rest (in refrigerator if desired) for 15 minutes.
  3. Filling
  4. Heat the oil in a frying pan over medium heat, add spring onions and cook for 3 minutes or until softened. Place the spring onions, ricotta, feta, parmesan, lemon rind, nutmeg and spinach (if using) with plenty of salt and pepper into the cleaned mixing bowl. Attach the flat beater, mix on speed 1 until combined and set aside.
  5. To make the ravioli
  6. Cut dough into 4 even pieces. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice, adjusting the rollers to setting 2, then 3, then 4, then 5, then finally, setting 6 for each roll.
  7. Remove the pasta sheets and lay on a lightly floured surface. Repeat with remaining dough until you have 4 sheets of pasta.
  8. Take 1 sheet of pasta. Place rounded tablespoons of the filling along the pasta sheet leaving space to seal the pasta around each one.
    Moisten around each filling mound with a little water. Lay a second sheet of pasta gently on top of the filling. Press around the mounds of cheese with your hands to seal the filling in a little pillow between the two sheets. Cut dough into individual large ravioli and press the edges together with a fork. Repeat with the remaining pasta and filling.
  9. Cook ravioli for in boiling water for 3-4 minutes or until just tender. Remove and drain with a slotted spoon and place into warmed serving bowls.
  10. For the sauce
  11. Quickly, heat the butter in a heavy based frying pan over medium high heat, swirling it around for about 1 minute or until very foamy with a slightly golden nutty colour (do not burn). Drizzle butter over the ravioli and top with the tomato and basil. Season to taste and serve immediately with extra grated parmesan.


  • Pasta flour has a high protein content and makes a superior pasta. It is available from good supermarkets & specialty stores.
  • If using spinach it must be squeezed gently to remove all the excess liquid before adding to the filling. If the spinach is not drained well it will cause the filling to be wet and soggy.