Nduja & Scamorza Ravioli with Sage Butter

These ravioli are made with a spinach pasta dough, using Cacklebean eggs and Italian 00 flour, and filled with nduja and scamorza - two ingredients with deep roots in southern Italian cooking. Nduja, the soft, fiery Calabrian salume made with pork and chilli, brings heat and intensity, while scamorza, a pasta filata cheese from Puglia, Campania and Calabria, adds a mild creaminess that tempers it. Ricotta rounds out the filling further.