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  • Woman's Day

    Kitchen HQ

    Nov 21, 2021 3 minutes
    Compiled by Stephanie De Nobile. Blueberry & thyme

    Egg & spinach ravioli with herb filling & tomato concasse

    Try Tilly Ramsay’s exquisite and delicious pasta dish!

    For ravioli, bring a small saucepan of water to the boil. Blanch 50g baby spinach and refresh in cold water. Reserve saucepan of water. Drain spinach, squeezing with paper towel to remove water. Place into a small food processor along with 125g eggs and process until spinach is very finely chopped. Place 225g semolina onto a clean work surface. Make a well in

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