sabato 24 marzo 2012

Ravioli Ricotta e Spinaci

Ravioli is a traditional Italian dish done by stuffing pasta pockets with different fillings. The shape of Ravioli can be obtained in two different ways. One way is to place the filling on one pasta sheet, overlapping the next, and then separating the ravioli by cutting the squares around the pasta pockets; or they can be done by cutting pasta sheets in rounds, placing the filling in the center and closing the ravioli overlapping the pasta to form a sort of half-moon shape. The filling vary from vegetables (spinach, mushrooms, squash) to different kind of meat, cheese, or even seafood. Ravioli are boiled and then dressed in many different ways, generally butter and herbs or light tomato sauces, but also ragu’ or cheese.

  • 450 gr. fresh spinach
300 gr. ricotta cheese, thoroughly drained
  • salt
  • pepperpinch of nutmeg
  • 100 gr. parmigiano 1 egg

  • for the pasta 
    • 300 gr. flour
    • 3 eggs
    • salt
    • warm water
    for the sauce
    • 70 gr of butter
    • sage leaves

    Boil the Spinach for not too long, than squeeze all the water out and cut them a bit.
    Open the ricotta, stir it till is a cream, add the egg, the parmiggiano, salt, pepper, nutmeg and naturally the spinach.
    Prepare the fresh pasta dough.
    Make the dough very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin. Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.

    Place about 1 teaspoon of the filling on the dough, spaced 5 cm apart.

    Cover with the second dough and press the pasta around the fillings so that the 2 layers touch each other. Press firmly to bond the 2 pasta sheets together.

    Separate the ravioli by cutting with a pastry wheel.

    In a skillet large enough to contain the ravioli, place the butter and sage leaves. Turn the heat on just long enough to melt the butter. Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time.

    Cook until the pasta is al dente (firm but not too soft or overcooked). Drain the ravioli, picking them from the boiling water with a slotted spoon.

    Transfer the ravioli to the pan. Stir gently until they are evenly coated with the butter. Combine the grated cheese. Place in a warm serving dish and serve at once.

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