Ravioli with Spinach

Ravioli with Spinach

Ravioli con spinaci

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Filled pastas, like ravioli, cannelloni or crespelle, are wonderful vehicles for any sort of leftovers. A spinach and ricotta filling, although it is very simple, is delightful.

Ingredients

Quantity Ingredient
200g italian ‘00’ flour
2 medium eggs
A pinch salt

Filling

Quantity Ingredient
250g fresh spinach
salt
freshly ground black pepper
150g fresh ricotta cheese
1/2 teaspoon freshly grated nutmeg
25g parmesan, freshly grated
1 medium egg, beaten

To serve

Quantity Ingredient
75g unsalted butter
3-4 fresh sage leaves, finely chopped
50g parmesan, freshly grated

Method

  1. Make the pasta first. Sift the flour on to a work surface, and form into a mound with a well in the centre. Break the eggs into the well, and add the salt. Mix the eggs into the flour with your hands, until you have a coarse paste. Scrape up any sticky bits with a spatula, and add a little more flour if necessary. Clean the work surface before starting to knead. Knead the dough for 10–15 minutes – yes, sorry, it needs that time! – until the consistency is smooth and elastic. Wrap the dough in clingfilm (plastic wrap) and rest in a cool place for 30 minutes.
  2. For the filling, blanch the spinach in boiling salted water for a few minutes, then drain. When cool enough to handle, squeeze the excess water out and chop coarsely. Mix with the ricotta, nutmeg, grated Parmesan, beaten egg, and salt and pepper to taste.
  3. Unwrap the dough and roll it out on a lightly floured surface to thin sheets, 5mm thick (a machine will do this easily for you!). Cut into bands 8cm wide. Place 1 teaspoon of the filling every 6–7cm along the middle of one pasta band. Brush around each pile of mixture with water. Cover with another pasta band, and press all around each pile of mixture to get the air out and to make the pasta sheets adhere to each other. Using a serrated pastry or ravioli wheel, cut out each raviolo to about 7cm square. Cover with a clean dry cloth and leave to rest for a while.
  4. When ready to serve, boil the ravioli in salted water for 4–5 minutes. Drain well. Melt the butter in a pan and add the sage. Toss in the ravioli, sprinkle with Parmesan and serve.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again