On Level 2 of The Strand Arcade, hidden away in the shadowy corner of the building is a cocoon of moody Italian gentility; dark wood floors and banquettes, snowy linen draping tables, and sheer black curtains create dark and cosy corners. The tables are piled high with silky homemade pasta, melt-in-your-mouth butter-roasted John Dory, 12-hour slow-cooked lamb and imported Italian wine.   

Since opening in 2008, The Restaurante Pendolino has become an institution and one of the city's most renowned Italian restaurants. Menu items reflect Executive Chef and owner Nino Zoccali’s deep, lifelong relationship with premium produce and exemplary producers, with dishes steeped in Italian culinary heritage.    

Here, to assist you with summer hosting we share one of Zoccali’s most loved recipes – Ravioli di Magro, or Cheese & Spinach Ravioli with Burnt Butter & Sage – from his first cookbook, Pasta Artigiana. 

“In Italian cooking, vegetables are treated as important and prized ingredients, not simply as nutritious accompaniments or second-class ingredients. They form the essence of great Italian cooking and are treated with a great deal of respect. This dish is a classic example of this,” comments Zoccali. 

“If I was to nominate a dish that most typifies the essence of the Pendolino restaurant experience, this simple dish of spinach and cheese ravioli would probably be it. Many of our regular diners don't even ask for the menu, they simply order the ravioli and that's the end of it. It is the first choice for vegetarians and meat-eaters alike. Done well, this is simply awesome food.” 

STEP 1  

Fresh egg pasta dough (makes approx. 600g)  

330 g (11½ oz) plain (all-purpose) flour, plus extra, for kneading 

70 g (2½ oz) fine semolina 

½ teaspoon fine sea salt 

4 x 60 g (2¼ oz) free-range or organic eggs  

Method 

Combine the flour, semolina and sea salt and place on a work surface or large wooden board. The flour should form a peaked mound. With your hand, make a hole in the top of the mound so that it resembles a volcano. This hole needs to be big enough to be able to 'house' the eggs. Break the eggs into the hole. With your hand or with a fork, gently beat the eggs, then slowly incorporate the flour into the egg mixture. I do this by moving my hand in a circular motion, slowly incorporating the flour from the inside wall of the mound. Don't worry if the dough looks like a mess. This is normal. 

Once fully combined, knead a little more flour into the dough if it feels a little wet and sticky. Set the dough aside and clean the workspace. Dust some fresh flour onto the work surface and continue kneading the dough for another 5 minutes. Wrap the dough in plastic wrap and set aside in the refrigerator for at least 30 minutes. Next, roll the pasta to the desired thickness and cut into the desired shape. 

STEP 2  

Ravioli di Magro 

330 g (11½ oz) baby English spinach 

260 g (9¼ oz) fresh ricotta cheese 

130 g (4½ oz/1¼ cups) freshly grated 

Parmigiano Reggiano cheese, 

plus extra, to serve 

100 g (3½ oz/⅔ cup) grated aged 

buffalo mozzarella cheese 

⅓ × 59 g (2¼ oz) beaten free-range 

or organic egg 

freshly grated nutmeg, to taste 

fine sea salt, to taste 

freshly ground black pepper, to taste 

600 g (1 lb 5 oz) fresh egg pasta dough 

fine semolina, for dusting 

200 g (7 oz) salted butter, chopped 

12 sage leaves 

Prepare the spinach by blanching in boiling water for 2 minutes. Drain and refresh in iced water. Squeeze as much liquid out of the spinach as possible. Process the spinach in a food processor or use a mortar and pestle. Mix with the three cheeses, beaten egg and nutmeg, season with the sea salt and black pepper and set aside. 

To make the ravioli, roll the pasta dough into sheets of less than 1 mm (⅓2 inch) thickness. Brush one sheet lightly with water and place ½ tablespoon measures of the spinach mixture roughly 5 cm (2 inches) apart. Place another sheet on top, pressing around the mixture to remove air bubbles (this step is essential). Using a circle cutter of approximately 5-5.5 cm (2-2¼ inches) in diameter, cut round ravioli shapes, dust lightly with the semolina and place on a tray lined with non-stick baking paper. 

Cook the ravioli in abundant salted boiling water and drain. Heat the butter in a saucepan and cook the sage leaves over medium-high heat until golden brown in colour. Serve with the ravioli and extra Parmigiano Reggiano cheese. 

Buon Appetito!