Ravioli is a kind of pasta in which a filling is coated in a light coating of pasta dough. They have their roots in Italian cuisine and are typically served in broth or with a sauce. Ravioli are generally square, although there are also round and semicircular varieties.
With this handmade ravioli, try your hand at cooking pasta. It is packed with a smooth ricotta and spinach mixture and then finished with sage butter.
Ingredients:
For the pasta
- 300 grams of flour + additional for dusting
- Two eggs and two egg yolks
For the spinach & ricotta filling
- One tablespoon of olive oil
- Two smashed garlic cloves
- 200g of young spinach
- 1/2 zested lemon
- Nutmeg, finely grated
- Ricotta, 250g
To serve
- 50g of butter
- A bunch of sage leaves
- Vegetarian substitutes or grated parmesan
- Lemon juice, just a squeeze
Procedure:
STEP 1
Make a well in the center of a bowl of flour to hold the pasta-making ingredients. With a fork, combine the flour with the eggs and egg yolks, bringing more flour in from the edges as you mix. When the ingredients have formed a ball, turn it onto a workpiece surface and knead for 10-15 minutes until either firm or glossy. Spend 30 minutes resting after wrapping.
STEP 2
Make the filler in the interim. Garlic is fried in oil in a frying pan over medium heat for 30 seconds. A few tablespoons of water and the spinach should be added and cooked until the spinach has wilted and turned dark green and the water has disappeared. Add seasoning, grate some nutmeg over the top, and stir in the lemon zest. The mixture should be poured into a basin and let to cool.
STEP 3
To make the pasta dough simpler to handle, divide it into four equal pieces. Use a pasta maker to make one piece, moving from the widest to the narrowest setting while covering the other pieces to keep them from drying out. Keep the appliance and the pasta floured to avoid sticking or ripping.
STEP 4
Season the spinach mixture thoroughly before adding the ricotta. Then chill until required, or do this right before you are ready to fill the pasta.
STEP 5
To prepare the ravioli, divide a pasta sheet into two equal pieces. Spread one of the spaghetti sheets out on a clean work area. Spoon heaping tablespoons of the filling over it, spacing them 5 cm apart. You should brush water onto the exposed spaghetti near the filler. To seal the pasta sheets over the stuffing and ensure no air bubbles, gently lift the second pasta sheet over the fillings. Use the palm side to press the pasta sheets together around the fillings.
STEP 6
Use a circular cutter to stamp out the ravioli, ensure the filling is in the middle, or a sharp knife to cut out square ravioli. Lay down the remaining pasta dough pieces in a single layer on baking sheets sprinkled with flour, then repeat the procedure.
STEP 7
With a slotted spoon, carefully add the ravioli to the boiling, salted water in a big pan. Use a slotted spoon to remove the pasta to a bowl after boiling for 2-3 minutes to ensure complete cooking. To ensure that the ravioli is cooked uniformly, you might need to prepare it in batches.
STEP 8
Sage is added to a big frying pan that has been heated to medium-high heat along with the butter. The sage is cooked until the butter becomes a nutty brown and the leaves are crisp. Add the ravioli after removing the pan from the heat. Add a little lemon juice and parmesan, season with freshly ground black pepper, and gently toss the butter to coat. Before serving, divide into bowls that have just been warmed up and top with additional parmesan.
Enjoy.