A cheat’s recipe for spinach and ricotta ravioli

1.Combine spinach, ricotta, parmesan and nutmeg in a bowl, and season to taste.

2.Dust an oven tray with semolina. Place half the wonton wrappers on a clean work surface and spoon 1 heaped tsp spinach filling onto the centre of each. Rub edges with a little water, then place remaining wrappers on top, pressing to seal. Place on prepared tray.

3.Cook the ravioli in a large saucepan of boiling salted water until they float (3 minutes), then transfer to warm bowls with a slotted spoon.

4.Meanwhile, for lemon and sage brown butter, heat a frying pan over high heat. Add butter and swirl until foaming and nut brown (2 minutes). Immediately remove from heat, add sage and swirl until crisp (20-30 seconds). Add lemon juice and season to taste. Drizzle sauce over ravioli and serve with parmesan.