Green pasta ravioli with burrata mozzarella


Give homemade pasta a go – it isn’t as difficult as you might think. Here it’s coloured green with spinach then stuffed with a buttery variety of mozzarella and warmed just before serving in butter infused with rosemary.


For the pasta

  • 300g/10½oz Italian ‘00’ flour
  • 2 free-range eggs
  • pinch salt
  • 75g/2½oz well-drained, puréed cooked spinach

For the ravioli filling

To serve