Ravioli di ricotta a spinaci

Ravioli di ricotta a spinaci

By
From
Modern Italian Food
Serves
4-5
Photographer
Earl Carter

It is best to prepare the ravioli just before you are ready to eat. When they dry out, the edges become hard and they take a long time to cook.

Ingredients

Quantity Ingredient
150g fresh ricotta, as dry as possible
100g spinach leaves, cooked, squeezed dry and chopped
50g parmigiano reggiano or grana padano, grated
small pinch nutmeg, freshly grated
salt, to taste
200g * egg pasta [rid:9930]
1 egg, beaten

Method

  1. To make the filling, mix the ricotta, spinach and cheese until well combined. Add the nutmeg and season with salt to taste.
  2. When you are ready to eat, prepare the ravioli. Use a pasta machine to roll the pasta dough through the last or second-last setting (each machine is slightly different). The pasta sheet shouldn’t be too thin or too thick.
  3. On one half of the pasta sheet drop teaspoons of the filling, evenly spaced, in two neat rows. Brush between the rows with the beaten egg and fold the other half of the dough over the mounds of filling. Carefully press the pasta together, expelling all the air. Use a ravioli cutter to cut into squares. Keep any trimmings and off-cuts; they can be frozen and are perfect to add to a minestrone.
  4. Cook the ravioli in plenty of boiling salted water. Serve with a fresh tomato sauce or a simple sauce made from melted butter and torn fresh sage leaves. Naturally, plenty of grated Parmigiano or Grana is a must.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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