Combine the flour and salt.
On a work bench, form a mound with the salted flour and make a well in the centre. In a bowl, mix the eggs and olive oil. Pour the egg mixture into the centre of the flour and slowly incorporate the flour with your hands, a little at a time, until you form a firm dough.
Clean the bench with a scraper, incorporating the scrapings into the dough and, after dusting the bench with flour, knead the dough with the heel of your hand for 10 minutes or until it is of a homogenous consistency.
Wrap in plastic wrap and refrigerate overnight or, if using on the day, rest in the fridge for 1 hour.
Add Chlorophyll to your egg if making green pasta.
Cut the dough into 100gms (3 ½ oz) portions.
Lightly dust the board with some flour and roll each portion of dough through a pasta machine or with a rolling pin to achieve sufficient thinness; dust lightly with flour. Cut in squares, using a fluted cutter, stack in a small pile and wrap with plastic wrap until ready to use.
Peel the onions then cut in two and slice finely to achieve even strands. In a heavy pan, warm the oil and sweat the onions very slowly for 30 minutes or until they are an even, golden colour but are not burnt.
Drain and allow to cool. When cold, add half the ricotta, some pepper and half the thyme leaves.
Place a teaspoonful of filling in the centre of half of your sheets of pre-prepared ravioli pasta.
Brush the sides with the egg wash and cover with another ravioli sheet, pressing all edges to seal well.
Cover and refrigerate for 30 minutes.
Plunge all the ravioli into a pot of boiling salted water. Cook for 3 minutes, drain, then spoon onto a warm plate and place the remaining ricotta on top of each ravioli.
To prepare the burnt butter, heat all but a teaspoonful of the butter in a small frypan.
Once the butter finishes frothing, it will start to turn a hazelnut colour; remove it immediately from the heat then add the spoonful of cold butter and the remaining thyme leaves.
Pour the burnt butter over the ravioli and serve at once.
Put English spinach through a juicer, then pass through a fine sieve. Place in a pan on the stove and cook over a low heat until tepid (blood temperature); make sure you do not overheat. Remove immediately from the stove and pour the liquid into a sieve double-lined with wet cheesecloth.
Place the sieve over a bowl and leave in the fridge overnight to drain the excess water.
Scrape off the chlorophyll - this should give you about 20mls or ½ fl oz - and store in a covered bowl.
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