Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Kelsey and Amanda - Ricotta and Spinach Ravioli

with Saffron Burnt Butter

Prep time: 45 mins    Cook time: 20 mins    Serves: 4


Deep-fried sage leaves and grated parmesan, to serve 


2tbs olive oil

1 large onion, finely chopped

250g silverbeet, chopped

1 garlic clove, crushed

125g fresh ricotta

1 lemon, zested 

Salt and pepper, to season


300g pasta flour, plus extra to dust 

1tsp salt

3 eggs

Saffron Burnt Butter Sauce 

125g butter

1 pinch saffron threads


  1. To make filling, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes or until very soft, but not coloured. Stir in silverbeet and garlic. Cook, stirring, for 2 minutes or until wilted. Set aside to cool, then stir in ricotta and lemon zest. Season. Transfer to a food processor and process until almost smooth.
  2. To make pasta, sift flour and salt on a work surface, make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 5 minutes or until smooth and elastic. Enclose dough in plastic wrap and set aside for 30 minutes. Divide dough into quarters. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time and dusting between rolls, until you reach the thinnest setting. Repeat with remaining dough.
  3. Place a pasta sheet on a lightly floured work surface and trim edges. Place 3 teaspoons of filling in two rows of six, 4cm apart, to make 12.
  4. Brush a little water around the filling and top with a second pasta sheet. Press firmly around filling to seal. Using a crimped pastry cutter, cut out ravioli. Repeat with remaining pasta sheets and filling to make 24 ravioli.
  5. To make sauce, melt butter in a frying pan over medium heat. Add saffron and season. Cook over low heat for 3-4 minutes or until brown and foaming.
  6. Cook pasta, in batches, in a large saucepan of boiling salted water for 6 minutes or until just tender and ravioli floats to the top. Drain well.
  7. Divide ravioli among serving bowls and spoon over sauce. Garnish with sage and parmesan to serve.