The perfect recipe for a bowl of delicious ravioli for a wonderful Sunday's lunch with family.
Recipe
How much time do you need?
Preparation time: 2 hr
Cooking time 15 min hr
Total time: 2 hrs 15min
Material:
Bowls
Kitchen scale
Cheese grater
Pasta rolling pin (or a pasta maker)
Pasta cutter (or a knife)
Kitchen towel, cutlery, knife
Spatula
Frying pan
Large saucepan
Cutting board
Ingredients (makes 6 serves)
Pasta dough:
200 grs of semolina flour
200 grs of 00 flour
270 grs of egg yolks
30 grs of egg whites
1 pinch of salt
Filling:
150 grs of ricotta
50 grs cream cheese
100 grs of spinach, boiled
1 cup grated parmesan cheese
1 table spoon extra virgin olive oil
A pinch of salt
A pinch of black pepper
A pinch of nutmeg
Sauce:
350g of juicy tomatoes
1 small chilli
2 garlic cloves
3 tbsp extra virgin olive oil
Basil and oregano leaves
Salt, to taste
Garnish
Oregano leaves
Freshly ground black pepper
Shredded parmesan cheese
Method:
Pasta:
Form a crown with the flour, arrange eggs and the olive oil in the centre. Start taking the wet ingredients from dough from the centre to the edges until the ingredients are joined. Knead for 10 minutes until the dough is smooth. Let the covered dough rest for 1 hour in the fridge. This step is essential and will make the rolling and stretching process much easier.
Filling:
Cook the spinach in a pan with a drizzel of olive oil for 4 minutes. Rinse the excese of water. Mix the spinach with the ricotta, cream cheese, grated cheese, olive oil, nutmeg, season with salt, black pepper. Mix in a food processor for 2 minutes until it is mixed and creamy. Put in a pipping bag and place in the fridge till you have the dough sheets ready.
Assembling and shaping:
Cut half of the dough and reserve the rest in the fridge.
Cut the dough into 2 pieces and roll out each the dough until thin sheets are obtained. If you are using an automatic pasta maker, start with the widest setting (0) and continue until you reach 6. It has to be quite thin.
To make the ravioli, place a teaspoon of your filling every 4 cms apart. Gently fold the pasta over and seal at the top. Gently press to release the air. Work your fingers down the edges to seal, pushing out any air bubbles as you go. Using a pasta cutter, cut into squares. Take the two bottom corners of the raviolu and bring together around your little finger and press together to seal.
Repeat until you have used all the pasta and filling, storing them on a tray dusted with semolin until you are ready to cook them.
Tomato Sauce:
Dice the tomato and reserve. Finely slice the chili and reserve. Finely chop the herbs and reserve. Finely chop the garlic and cook in a sauce pan with 3 tbsp of olive oil for 1 minute. Add the tomatoe and cook for 5 minutes. Add the chili and herbs and cook for 5 minutes. Season with salt and black pepper to taste. Reserve until ravioli and cooked and ready to serve.
Cooking the ravioli:
Cook in boiling water (add 1 tablespoon of salt per litre of water) for 8 minutes. Drain and start plating.
Tip: Prepare a big batch of ravioli and freeze them for later. You can freeze them for several months. Place them in a baking tray and take it to the freezer. Once they have frozen, about 2 hours later, transfer them to a freezer bag and seal the bag.
Platting:
Put 2 tablespoons of the sauce in a plate. Add 5 ravioli. Grate some parmesan cheese, garnish with fresh herbs and a drizzle of caramelised balsamic vinager. Sprinkle with black pepper. Serve and enjoy!
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