Sardinian Ravioli

method:

• Make the pasta: Mix the flour, a pinch of salt, egg and 100ml water together to make a dough. Knead for 10 mins, wrap in clingfilm and place in the fridge.
• To make the filling, combine all the ingredients together.
• Remove the pasta from the fridge, remove the clingfilm and leave to rest for a couple of mins. Divide the dough in half and roll out each piece through a pasta machine until you obtain sheets about 3mm thick. Place on a lightly floured surface and cut out 10cm rounds with a pastry cutter. To make the culurzones, take a round in one hand, place a full teaspoon of the filling in the centre, gently fold, then pinch a fold of the dough over from the right and then left side to give a pleated effect. Work quickly as the thin pasta tends to dry out.
• Bring a large pot of water to the boil, drop in the culurzones and cook for about five minutes until al dente. Meanwhile, melt the spread in a pan together with the sage and some of the pasta water. Drain the culurzones, add to the sauce coating them well. Sprinkle with cheese and serve.