Ricotta and spinach pasta with sage butter sauce

Method
Prep:1min  ›  Cook:20min  ›  Extra time:30min freezing  ›  Ready in:51min 

Pasta dough:

1. Place the flour on clean work surface; make a well and add eggs, oil and salt. With a fork, beat the eggs and progressively incorporate the surrounding flour to make a sticky dough. Grease your hands with some oil and knead the dough for 10 minutes until you achieve a smooth and soft ball. Wrap in cling film and refrigerate for 30 minutes.

Filling:

2. Place the spinach in a pan with 2 tablespoons water. Cook until wilted, then drain and squeeze out water. Transfer spinach back into the pan; add butter, garlic and Parmesan. Cook for a few minutes. Discard garlic and let cool.
3. Chop spinach and mix with ricotta, salt and pepper. Reserve.
4. Roll out the pasta dough with a rolling pin to about 1/2cm thick. Make a big rectangle or 2 same size small ones.
5. Spread the ricotta and spinach mixture on the rectangle, leaving off a few cm on the 4 sides. Roll the rectangle on the long side and seal well edges so the filling won't leak.
6. Soak a sheet of greaseproof paper with water; squeeze well, then wrap the paper tightly around the 'log' of filled pasta. Tie the sides of the paper to secure.
7. Cook the pasta in abundant salted water for 12 minutes. Drain, discard the paper and let slightly cool. Slice the log into 1cm thick pieces.
8. Preheat the oven to 180 C / Gas 4.

Sauce:

9. Melt the butter in a pan and when it starts foaming, add the sage leaves. Coat the sage in butter and cook for 1 minute. Remove the sage.
10. Transfer the pasta roll ups into in a baking dish, one close to the other, drizzle with the butter and sprinkle with grated Parmesan. Bake for 10 minutes or until cheese has melted. Serve.