SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 4 (Ravioli)

Each recipe uses one batch of dough (200 g flour and 2 eggs) and makes about 24 ravioli, so for all three fillings either make three batches, or make one batch and divide it into thirds for 8 ravioli of each. Ricotta should be the tub kind, drained.

Spinach and ricotta ravioli (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 200 g ricotta, drained in a sieve for 30 minutes
[ ] 60 g cooked spinach, squeezed completely dry, finely chopped
[ ] 30 g parmesan, grated
[ ] 1 pinch nutmeg
[ ] ½ lemon, zest only
[ ] ¼ tsp salt

Butternut squash ravioli (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 400 g butternut squash, peeled and cubed
[ ] 1 tsp olive oil
[ ] 30 g parmesan, grated
[ ] 2 tbsp dried breadcrumbs
[ ] 1 pinch nutmeg
[ ] 1 pinch salt and pepper
[ ] 6 sage leaves, to serve
[ ] 1 tbsp butter, to serve

Pea and mint ravioli (about 3 portions)
[ ] 200 g plain flour (or "00")
[ ] 2 Lion-marked medium eggs
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 1 small egg or a little water, for sealing
[ ] 200 g frozen peas
[ ] 100 g ricotta, drained
[ ] 20 g parmesan, grated
[ ] 1 tbsp chopped mint
[ ] ½ lemon, zest only
[ ] 1 pinch salt and pepper
[ ] 1 tbsp extra-virgin olive oil, to serve

Lemon butter (2 portions)
[ ] 40 g butter
[ ] ½ lemon, zest and 1 tsp juice
[ ] 3 tbsp cooking water from the ravioli
[ ] 1 pinch black pepper

For the experiments
[ ] Extra dough from the batches above
[ ] A small egg for sealing, a round cutter and a fluted wheel (optional)