58 GOURMET TRAVELLER
Spinachandricottaravioli SERVES4-6
Home-maderavioliis alwaysa treat,especiallywiththeclassic
flavoursofspinachandricotta,sageandbutter.Thischeat’s
version uses wonton wrappers – simply mix, fill, seal and cook.250 gmfrozenchoppedspinach,
defrostedandsqueezedto
removeexcessliquid
200 gmfirmricotta,crumbled
50 gm(2/3cup)finelygrated
parmesan,plus extra
toserve
¼ tspfreshlygratednutmeg
Semolina,fordusting
36 eggwontonwrappers
LEMONANDSAGE
BROWNBUTTER
80 gmchilledunsalted
butter,diced
16 sageleaves
Juiceof½lemon
(or to taste)1 Combinespinach,ricotta,
parmesanandnutmegina
bowl,andseasontotaste.
2 Dustanoventraywith
semolina.Place half theInsalataofbitterleaves,lentils,
onionandpecorino SERVES 4Thissaladis packedwithbrightandbitterflavour.It makesa perfect
light lunch, or a side for a rich braise or a grilled piece of fish.100 gm(1/2cup)dried
greenlentils
½ redonion,cutintothin
wedges,rinsed
2 tbspredwinevinegar
60 ml(¼cup)extra-virginolive
oil,plusextrafordrizzling
4 redwitlof,leavesseparated
Handfuloftornmintleaves
Shavingsof pecorino,
to servewontonwrappersona clean
worksurfaceandspoon
1 heapedtspspinachfilling
ontothecentreofeach.Rub
edgeswitha littlewater, then
placeremaining wrappers on
top, pressingtoseal. Place
onpreparedtray.
3 Cooktheravioliin a large
saucepanofboilingsaltedwater
untiltheyfloat(3minutes), then
transfertowarmbowls with
a slottedspoon.
4 Meanwhile,forlemonand
sagebrownbutter,heata frying
panoverhighheat.Addbutter
andswirluntilfoamingandnut
brown(2minutes).Immediately
removefromheat, addsageand
swirluntilcrisp(20-30seconds).
Addlemonjuiceandseasonto
taste. Drizzlesauceoverravioli
and serve with parmesan.1 Cooklentilsinboilingwater
untiltender(20minutes).
Drainwellandcool.
2 Meanwhile,combinered
onion, vinegaranda large
pinchofsaltina largebowl,
tosstocombineandleave
for 10 minutestosoften.
3 Addoil,witlof,mintand
cooledlentilstotheonionand
tossgentlytocombine.Transfer
toplates,topwithpecorino,
drizzlewithoilandseason
to taste to serve.