Ravioli ripieni di ricotta e spinaci
Home-made ravioli stuffed with ricotta and spinach
2 whole eggs
2 egg yolks
250 g superfine flour or plain flour (preferably Italian type 00) q
250 g ricotta cheese
250g fresh spinach leaves
2 tbsp grated parmesan cheese
1 egg yolk
Freshly grated nutmeg
Freshly ground pepper
3 tbsp butter
Handful of sage leaves
Prepare dough. Make a well of flour. Crack whole eggs and egg yolks into the center of the well. Stir eggs with a fork gradually incorporating flour from the walls of the well. Stir with fork until dough is firm enough to knead with hands. Keep kneading and incorporating flour until very firm and no longer tacky (approximately 250 g flour and 10 minutes of kneading). Cover with cling film and rest in refrigerator for an hour.
Prepare stuffing. Blanch the spinach in salted boiling water for 1 minute. Drain the spinach and let it cool. Squeeze out the excess water from the spinach (needs to be very dry). Drain the excess water from the ricotta using a cheesecloth.
Chop the spinach and mix it with the ricotta. Add the yolk, parmesan cheese, nutmeg and salt and pepper to taste.
Cut pasta dough into four or more parts. Knead dough using the widest setting of a pasta machine. Gradually roll out pasta sheets working through the settings of the pasta machine always adding a dusting of flour to the pasta sheet before rolling it through the machine. Once sheets have been through the finest setting of the machine, spoon out filling onto sheet. Place another sheet of pasta on top, squeeze out air and cut out ravioli. Either freeze immediately or leave on a well-floured surface for up to an hour.
To serve, bring a large pot of water to a boil. Salt water until as salty as a soup. Meanwhile, melt butter in a large pan with the sage. When the water has come to a boil, add ravioli and cook until the ravioli float to the surface. Fish out ravioli and place in pan with butter. Add a bit of freshly grated Parmesan cheese. Toss. Serve warm.