Ingredients

• 1 litre/2 pints fresh milk
• 2 tbsp rennet (available from some supermarkets)
• 25g/1oz butter
• 250g/9oz spinach
• washed
• pinch grated nutmeg
• 1 packet ready-made wonton wrappers (available at Asian grocers)
• 1 free-range egg
• lightly beaten
• 110g/4oz lightly salted butter
• 2 sprigs fresh sage
• leaves only
• plus extra leaves to garnish
• 2 courgettes
• thinly sliced on a mandoline

Directions

• For the homemade cottage cheese
• place the milk into a heavy-based pan and heat until the milk reaches 37C/99F (check using a digital thermometer). Remove the warmed milk from the heat and stir in the rennet.
• Set the pan aside to rest
• until the milk begins to set. Cover and chill in the fridge for one hour
• or until the mixture has set into a soft cheese.
• Moisten a length of cheesecloth and use it to line a sieve placed over a large bowl. Using a slotted spoon
• transfer the cheese mixture into the cheesecloth-lined sieve and leave in the fridge for 30 minutes
• or until most of the liquid has drained away. Discard the liquid and set the cottage cheese aside.
• For the ravioli
• melt the butter in a frying pan and cook the spinach for 2-3 minutes
• or until wilted. Transfer to a colander and set over a bowl to drain. Lightly squeeze the spinach to remove any excess liquid
• then roughly chop.
• Mix the chopped spinach together with the strained cottage cheese and season
• to taste
• with salt
• freshly ground black pepper and the nutmeg.
• Lay a wonton wrapper and flat on a clean work surface. Place a teaspoon of the spinach and cottage cheese mixture into the centre of the wrapper
• then brush the edges of the wrapper with the beaten egg. Fold the wrapper over and seal around the edges
• making sure there are no air pockets in the ravioli. Using a pastry cutter
• cut around the edges of the ravioli to create a semi-circle shape.
• Repeat with the remaining wonton wrappers and spinach and cottage cheese filling.
• For the courgettes and sage butter
• preheat the grill to high.
• Melt the butter in a frying pan over a medium-low heat until foaming
• then add the sage leaves and leave to gently cook for 3-4 minutes (make sure the sage does not burn)
• until aromatic. Remove from the heat.
• Lay half of the courgette slices on a baking tray
• then place the sage leaves used to make the sage butter on top and cover with the remaining courgette slices. Spoon over a little bit of the sage butter and place under the grill for 5-6 minutes
• or until the courgettes are tender.
• For the ravioli
• bring a large pan of salted water to the boil and add the ravioli. Cook for 2-3 minutes
• or until the ravioli are al dente. Remove with a slotted spoon.
• To serve
• divide the grilled courgette slices equally among four serving plates and arrange 4-5 ravioli per person on each plate. Spoon over some of the remaining sage butter and garnish with the sage leaves.