Sausage & Saffron Ragù With Spinach & Ricotta Ravioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Add the sausage meat (remove the paper if required!) to the pan with the bay leaf[ves] and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, add the spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the ravioli, reserving a cup of the starchy pasta water

Peel and slice (don't chop!) the garlic

Combine the tomato paste and saffron with 150ml [250ml] boiled water – this is your saffron stock

Once the sausage meat is starting to brown, add the sliced garlic to the pan and cook for 1 min further or until fragrant

Once fragrant, add the Chinese rice wine and saffron stock and cook for 2-3 min further or until the sauce thickens slightly

Once the sauce has thickened, add a knob of butter and half the cracked black pepper (you'll use the rest later!) and give everything a good mix up – this is your sausage & saffron ragù

Wash the rocket, then pat it dry with kitchen paper

Stir the drained ravioli into the sauce and give everything a gentle mix up until the pasta is coated in the sauce, discard the bay leaf[ves]

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry