Channel 4 Jamie Oliver fans 'can't wait' to make his new 95p meal

Jamie Oliver's new miniseries Jamie Cooks Spring returned to Channel 4 on Monday, May 6, and fans say they are excited to make his latest recipe.

The three-part programme sees Jamie, 48, encourage people to "embrace the flavours of the season", and while he often uses produce from his own garden, the ingredients are all fairly easy to come by in supermarkets and local grocers.

Jamie shared a clip of him making his latest recipe on his Youtube page and said: "Spinach, kale, Swiss chard... all bang in season right now, and a great way to get more veggies into your diet, especially with this delicious creamy ravioli recipe!

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"If you've never tried making homemade ravioli, this is a great opportunity for some hands-on experience working with dough. What's more, I’m channelling all the beautiful nonnas I've met over the years by using a rolling pin for the pasta... no pasta machine in sight!"

The recipe is said to cost 95p per portion, serves six, and cooks in one hour - as well as time for the pasta dough to rest.

Ingredients:

Pasta -

• 300 g Tipo ‘00’ flour , plus extra for dusting

• 6 large free-range eggs

Ravioli filling -

• 150 g new potatoes

• 2 cloves of garlic

• olive oil

• 1 good pinch of dried red chilli flakes

• 1 lemon

• 150 g mixed seasonal greens , such as spring greens, kale, spinach, Swiss chard

• 30 g Parmesan cheese , plus extra to serve

• 15 g pecorino cheese

• 4 mixed sprigs of sage and oregano

• 1 knob of unsalted butter

Method:

To make the pasta, heap the flour into a large bowl and make a well in the middle. Crack in 2 eggs, then separate the remaining eggs and add the yolks to the well (save the egg whites for cooking another day), and whip up with a fork, gradually bringing in the flour from the outside, and adding a splash of water to bring it together, if needed.

When it becomes too hard to mix, use clean floured hands to bring it together into a ball of dough.

Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic. Cover with a damp tea towel and leave to relax for 30 minutes.

Boil the potatoes in a large pan of salted water until tender, then drain and leave to steam dry. Meanwhile, peel and slice the garlic and place in a large casserole pan on a medium-high heat with 1 tablespoon of olive oil.

Add the dried chilli, finely grate in half the lemon zest and fry until lightly golden, stirring regularly. Wash the greens, discarding any tough stalks, and tear into the pan.

Stir until wilted, add a squeeze of lemon juice, season with sea salt and black pepper, then tip onto a board and finely chop. Roughly mash the potatoes and mix into the greens.

Finely grate over the cheeses, mix again, then season to perfection with salt, pepper and an extra squeeze of lemon juice. Roll the mixture into 3cm balls.

Cut the pasta dough in half, thoroughly wrapping one piece and storing in the fridge (for up to 3 days), or the freezer for future meals. On a flour-dusted surface, roll out the remaining piece of dough to 1mm thick, then cut into long 14cm-wide strips.

Place the balls of filling evenly down one side of the pasta sheets, 5cm apart. Brush the exposed pasta lightly with water (or cheat and use a water spritzer), then fold the sheets in half over the filling.

Gently seal around the filling, pushing out the air, then cut into squares to give you your ravioli. Cook your ravioli 2 portions at a time in a pan of boiling salted water for 3 minutes.

Alongside, drizzle a little olive oil into a frying pan on a medium high heat, pick in the herb leaves and fry until crisp and fragrant, then add the butter and a spoonful of the pasta cooking water to create a silky sauce. Scoop the cooked ravioli straight into the frying pan, with an extra splash of cooking water, if needed, then turn the heat off.

Grate over a little extra Parmesan and gently toss to coat the ravioli in the sauce. Plate up and finish with a final grating of Parmesan and a pinch of black pepper.

Reacting to the clip, one fan said: "I keep thinking how complicated it is to make pasta, but Jamie does it in a way that says to me, 'stop fearing and dive in!' I’m trying to get more leafy greens in our diet and this is a great way to do it.

"I will try this recipe this week."

A second said: "Yum, can’t wait to make these" and a third added: "This looks delicious".

Jamie Cooks Spring airs Mondays at 8pm on Channel 4 and All 4

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