Oxford Landing Estates

  • Serves 4
  • About 1 hour. (40 minutes active).



  • 200 g Tipo '00' flour
  • 2 free range eggs
  • 4 free range egg yolks

Spanakopita Filling

  • 200 g feta grated
  • 150 g ricotta
  • ¼ cup parmesan grated
  • 1 golden shallot
  • 1 clove garlic
  • ½ tsp dill chopped
  • 1 tbsp parsely roughly chopped
  • 1 free range egg
  • 1 tbsp lemon juice


  • ½ cup unsalted butter
  • ½ bunch sage leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 4 tbsp parmesan grated
  • Sea salt to season


To make the pasta, place the flour onto a bench, make a well in the centre. Crack the eggs & yolks into the centre and lightly beat, then slowly work the flour into the eggs. Once all the flour is incorporated knead the dough for 5 minutes then wrap in cling film and allow to rest for ½ hr.

To make the filling, place all the ingredients into a large mixing bowl and mix together well, adjust seasoning to your taste if needed, set aside.

Once the pasta has rested you will need to roll through a pasta machine (follow manufacturers instructions) rolling to the thinnest setting.

Cut the pasta sheets into 10 cm x 10cm squares, lay them out into a floured bench, divide the filling between half the amount of pasta squares, then brush each edge with egg yolk and place the other remaining sheets on top, pinch the edges together, set aside.

Place a large high sided pan over a high heat, half fill with water, bring to the boil and add 1 tablespoon of sea salt. Place the ravioli into the boiling water and cook for 5 minutes, you will need to do this in batches, keep warm.

At the same time, place another medium size fry pan over a high heat, add the butter and sage, cook until the butter starts to turn nut brown then add the olive oil to prevent the butter from burning. Season with salt and remove from the heat and stir through the lemon juice & zest.

To serve, place the ravioli onto the serving plates, pour over the sage butter and sprinkle on the parmesan.

And to drink?

2020 Chardonnay

Pale straw green in colour. Yellow peach and ripe nectarine aromas with wild honey and hints of lemon myrtle. These are supported by freshly cut hay and cinnamon spice complexities from wild fermentation. Layers of flavour build across the medium bodied palate reflecting not only the fruit but the use of wild fermentation and ageing on yeast lees. The slightest hint of oak comes through on the palate as a hint of cinnamon and spice, highlighting the complexity derived from barrel matured reserve wine. Balanced acidity gives the wine thrust through to the refreshing finish.

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

Where are you?