Ravioli with Butter Sage Sauce served on Cream Spinach

1. Ravioli Filling

• Add 50g salmon and pork with a dash of sea salt and pepper to the MultiTalent jug and pulse to a paste.
• Trickle in the cream and blend.
• Transfer to a bowl, cover with cling film and chill for 20 minutes.
• Finely dice the prawns and remaining salmon fillet. Combine with water chestnuts and chill for 20 minutes.
• Combine seafood mixture with salmon and pork paste.
• Add lemon juice, herbs, salt and pepper.
• Shape into four neat 80g balls, cover and chill again.

2. Cream Spinach

• Boil spinach in salted water until wilted. Drain and rinse with cold water then squeeze to remove excess liquid. Chop coarsely and set aside.
• Heat butter in a large saucepan over medium heat. Sauté onion and garlic for 3–5 minutes until onion softens.
• Add cream cheese and milk. Stir over medium heat until cream cheese is melted and smooth.
• Stir in spinach and simmer for 8–10 minutes until mixture thickens.
• Add nutmeg; season with salt and pepper and set aside.

3. Ravioli Pasta

• Sift flour and fine sea salt into the MultiTalent mixing bowl fitted with the dough blade.
• Add the eggs, egg yolks and olive oil. Combine these on medium speed.
• The mixture should form small lumps, which will hold together as a smooth, firm dough when pressed with your fingers.
• Knead the dough on a lightly floured surface for 2–5 minutes until smooth.
• On a lightly floured surface, roll out pasta dough into thin sheets with rolling pin and cut out eight 12cm rounds.
• Place a ball of filling in pasta rounds,brush the edges with egg wash, then seal with another piece of pasta round; ensure there are no air gaps.
• Blanch ravioli in boiling salted water for 3–4 minutes, then refresh in icy water. Remove and set aside.

4. Butter Sage Sauce

• Melt butter in a sauté pan and continue cooking until lightly golden brown in colour.
• Add sage leaves and remove from heat. Add lemon juice and set aside.

5. To plate

• Spoon cream spinach and place a ravioli on top. Serve with a drizzle of butter sage sauce topped with a sage leaf and a pinch of shrimp roe.