Method

Filling

Pluck the spinach leaves from the large stems and chop them roughly, discard the stems.

Add a little oil to coat a pan on medium heat and add the minced chicken, cook it for 5minutes then add in the onions and cook till translucent. Next, add the garlic and spinach in, with 2 pinches of salt. Add little water to the pan to steam and wilt the spinach. Cook for another 5 minutes until the water dries up as much as possible.

When dry, transfer the spinach to another bowl containing the nutmeg, nuts, and cheese. Chill until you need to use it to fill the ravioli.

Butter & Sage Sauce

Melt butter over medium heat until light golden then add in garlic and sage.

Simultaneously, cook the ravioli in water. Drain ravioli and add into the butter sauce along with 5 tablespoons of water and the chopped parsley.

Toss to coat evenly in sauce and keep stirring till emulsified and looks cloudy.

Plate onto a warm pasta plate and finish with parmesan and pepper.