Ricotta and silverbeet-filled ravioli with brown butter sauce

Mix the ricotta, nutmeg, parmesan, silverbeet and egg together. Season with salt and pepper to taste.

Roll out the pasta dough one sheet at a time.

On half of the pasta sheet place a teaspoon of the mixture in two rows, evenly placed about 6cm apart. Brush between the rows with a little watered-down egg wash.

Fold the other half of the sheet over the mounds of filling and carefully press down around each one. Using either a round cutter or ravioli cutter (or a knife), cut into square or round shapes.

Sprinkle with a little flour and place on tea towels while you finish the rest of the dough and filling.

When you are ready to eat, cook pasta in boiling water until al dente, while you prepare the butter sauce. Start this while the pasta is cooking. Put the butter in a frying pan over medium heat.

When the butter foams then subsides, add the sage leaves and a little salt and pepper. Wait until you see the butter turn golden brown. It will smell delicious and nutty. At this point add the cooked drained pasta, toss and serve with a good sprinkling of parmesan.