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Spinach and homemade cottage cheese ravioli, grilled courgettes and sage butter

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For the homemade cottage cheese

  • 1 litre/2 pints fresh milk
  • 2 tbsp rennet (available from some supermarkets)

For the ravioli

  • 25g/1oz butter
  • 250g/9oz spinach, washed
  • pinch grated nutmeg
  • 1 packet ready-made wonton wrappers (available at Asian grocers)
  • 1 free-range egg, lightly beaten

For the courgettes and sage butter

  • 110g/4oz lightly salted butter
  • 2 sprigs fresh sage, leaves only, plus extra leaves to garnish
  • 2 courgettes, thinly sliced on a mandoline