Thin Pasta Dough Ricotta & Spinach Ravioli with Stracciatella Cream and Red Spring Onion Petals

Peel the red spring onion and cut it into wedges, gently separating the layers into petals. Heat a drizzle of extra virgin olive oil in a frying pan, add the onion petals and sauté for a couple of minutes. Stir in the brown sugar, deglaze with the balsamic vinegar and continue cooking over low heat for another 5–6 minutes, until the petals are soft yet still hold their shape and are lightly caramelised. Set aside.

Place the stracciatella in a tall container and blend briefly with an immersion blender, adding a drizzle of extra virgin olive oil and a grind of black pepper, until smooth and velvety. Refrigerate until ready to use.

Heat a drizzle of extra virgin olive oil in a large frying pan. Pour in half a glass of water, add a pinch of salt and bring to a gentle simmer. Arrange the Thin Pasta Dough Ricotta & Spinach Ravioli directly in the pan and cook for 2–3 minutes, gently moving them until the water has almost completely evaporated and the cooking liquid has turned into a light, silky sauce.

Spread the chilled stracciatella cream over the base of each serving plate. Arrange the hot ravioli on top and finish with the lightly caramelised onion petals. Garnish with freshly grated lemon zest, a few fresh basil leaves, a grind of black pepper and a drizzle of extra virgin olive oil before serving.