1. Pour your Durrow Mills Buckwheat Flour out on to a clean surface.
2. Make a well in the centre and crack in the eggs. Stir in from the sides with a fork until combined.
3. Cover in clingfilm and put in the fridge to chill for at least 30mins but no more than 4 hours, otherwise it will dry out. If you’re making ahead, try freezing it instead.
4. Defrost it on a pan or in the microwave for 4 mins with 3 tblsp of water. Drain and squeeze out excess water. We want as little moisture as possible!
5. With a clean scissors, chop the spinach super fine. (We found the blender didn’t get it as fine as we wanted and no one wants stringy spinach in their ravioli!)
6. Combine your spinach with all your filling ingredients – ricotta, parmesan, garlic puree, nutmeg and salt and pepper to taste. Pop in the fridge to make it easier to work later.
7. Roll your dough as thin as possible on a clean and floured surface. Cut into strips to the width you would like your ravioli. If you have a pasta roller, even better but it’s not a necessity.
8. Get your filling and roll into 1 tblsp size balls (or to your preference if you prefer bigger) and set them at least 2inches apart on half of your pasta dough strips.
9. Brush an egg wash around each filling ball. This helps to seal the two layers of pasta dough together.
10. On the side, start boiling a pot of salted water. In a separate pan, melt a good lump of butter on a low heat. Stir in 1/2 tsp thyme and 1/2 tsp of onion powder to your butter sauce.
11. Get a second strip of pasta and cover your filling-lined strip. Gently press the edges around to avoid water getting in. Cover with an egg wash and gently stamp together with a fork.
12. Carefully lower your raviolis into the boiling salted water and cook for 8-10 mins.
13. Once cooked, drain the ravioli and let sit for 60-90 seconds to evaporate some more water.
14. Pour your butter sauce over the raviolis, grate some parmesan on top and enjoy!
