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.

INGREDIENTS:

• 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

PREPARATION:
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.

Taglierini panna, salmone e zucchini - Taglierini pasta with cream, salmon and courgette

For this Recipe is suggested the use of Taglierini pasta but might be very difficult to cook well, so Tagliatelle might be a good alternative.

INGREDIENTS for 4 people:

For the pasta:

• 400 gr of flour
• 4 eggs
• salt
• warm water

For the sauce:

• 2 courgettes
• 200 gr. salmon
• 125 gr of room
• 1 onion
• olive oil
• white wine
• parmiggiano cheese
• fresh basil leaves
• lemon zests or lemon skin

Prepare the pasta dough and let it rest for 20 minutes.

Using the help of a pasta machine or with a rolling pin, spread the pasta very thin than cut it in taglierini size.

Cut the courgettes in small pieces.

Cut the Onion in small pieces.

In a frying pan pour the oil and fry the onions till they are transparent.

Add the courgettes and let it fry for a while then add half a glass of white wine and cover the pan.

When the courgettes are ready put them in a mixer and reduce it in a cream with the help of the cream.

Pour the courgette cream back in the pan and start to prepare the salmon.

Cut the salmon in very small blocks. In a frying pan, add same oil and fry for 4-5 minutes the salmon blokes. Add some salt and pepper, stir and mix it with the courgettes cream.

Boil the water, add salt and cook the pasta.

Mix the pasta with the salmon and courgette cream.

Serve it decorated with lemon zest and fresh basil leaves and …

BUON APPETITO !!!