Makes:  silverbeet (or spinach), spring onions, onions, mint, parsley, eggs

Recipe source: Stephanie Alexander Kitchen Garden Foundation

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• large saucepan
• peeler
• potato ricer pastry brush
• scales
• colander
• bowls – 1 medium, 1 large
• grater
• baking tray
• serving plates
• teaspoon

Ravioli filling

• 8 stems silver beet or 1 small bunch spinach
• 2 spring onions
• 10 mint leaves
• 6 stalks flat-leaf parsley
• 1 small onion
• 1 tablespoon olive oil
• 1 egg
• 100 g feta
• 100g ricotta
• 50g parmesan
• 1 whole nutmeg
• salt and pepper
• 1 quantity Basic pasta dough
• 1 quantity Pasta Sauce

• Set out your ingredients.

Make the filling

• Wash and chop the vegetables
• Separate the silver beet leaves from their stems by slicing along each side of the stem. Rinse the leaves and dry in the salad spinner.  Roll the leaves into a loose bunch, then shred with the large knife.  Slice the stems lengthways into 2 or 3 pieces, and cut into thin slices.  Put the leaves and stems into the medium bowl.
• Trim the outside layer from the spring onions and cut off the tops and ends, then slice the rest.
• Rinse the mint and parsley, dry in the salad spinner, then chop.  Add the herbs and onions to the silverbeet.
• Peel and chop the onion and place in the small bowl.

Cook the vegetables

• Heat the oil in the saucepan over medium heat, and gently sauté the onion, stirring with the wooden spoon, for 2-3 minutes or until well-softened.  Add the silverbeet mixture, then cover and cook for 2 – 3 minutes until the leaves have wilted.
• Set the colander in the sink.  Tip the silver beet mixture into the colander and set aside to cool and drain for 5 minutes.
• Press the mixture with the back of the tablespoon to squeeze out as much moisture as possible.

Prepare the cheese mixture

• Break the egg into the large bowl and mix with the fork.
• Crumble in the feta and ricotta, and mix it altogether.
• Grate the parmesan and add to the egg bowl, along with the cooled silverbeet mixture.
• Grate in 10 “grates” of nutmeg and add salt and pepper.
• Stir everything together.

Process the mixture in the food processor

• Tip the cheese-spinach mixture into the bowl of the food processor and pulse blend until the mixture is smooth but still has some texture.
• Use a spatula to scrape the mixture into a bowl.

Make the ravioli

• Cut the pasta sheets into strips about 6 cm wide.  Brush the strips lightly with water
• Place a teaspoonful of the filling at end of each strip.  Fold the pasta strip over to enclose the filling.  Press firmly around the filling to seal the ravioli.
• Place the ravioli on the semolina-dusted trays and continue until all are made.
• Drop a batch of the ravioli into the boiling water (not too many at once) and cook for 6 minutes.  Lift the ravioli from the water with the slotted spoon and allow to drain for a moment.  Slip the ravioli into the buttered ovenproof dish, then return the dish to the oven.  Continue with the next batch until all the ravioli have been cooked.

• Gently toss the ravioli in the pasta sauce and serve immediately.