BURNT BUTTER SAUCE
300 g butter
1.2 kg flour
SPINACH AND RICOTTA FILLING
4 L milk
1.6 kg baby spinach
600 g parmesan
300 g microgreens
Make the pasta in two batches, so it is easier to handle.
Pour 600 g of flour onto a clean counter. Make a well in the center and add 6 eggs.
Mix together to form a dough. If the dough is too soft, add more flour.
Knead the dough, until it is elastic and not sticky.
Wrap in cling wrap and let it rest in the fridge for an hour.
Repeat the process with the next 600 g of flour and 6 eggs.
Add the milk to two pots, to make the curdling process quicker.
Heat the milk to between 79 and 85°C.
Add the lemon juice of 3 lemons to one pot and do the same with the other pot.
Keep on stirring this, to mix it through the milk properly. As the curds are forming with the stirring, remove it from the heat and leave for approximately 20 minutes.
Line a large sieve with muslin cloth, then pour the mixture into the muslin cloth. Let this drain for 20 minutes and at the end, squeeze it out, to remove more of the water from the ricotta.
Allow it to cool and then season to taste with salt and pepper.
Meanwhile heat some water in a pot with a pinch of salt. Add the baby spinach to the boiling water to blanch for 30 seconds. Remove it from the heat, drain and add the spinach to cold water. Strain it again and mix through with the ricotta, tasting and adjust the seasoning.
METHOD BURNT BUTTER
Add butter to a sauce pan and allow to heat until foaming.
Constantly stir and monitor the pan until brown flakes begin to appear.
METHOD TO COOK THE RAVIOLI
Fill 2 pots with water and salt and let it come to a rapid boil.
Add the ravioli in different batches and cook for 2-3 minutes and as they float to the top, remove them with a slotted spoon and set aside till you’re ready to serve.
Place 4 ravioli parcels in a bowl
Top with burnt butter, grated parmesan and top with microgreens.