Ricotta and spinach ravioli

Method7 steps · about 1 hr

1. 1

   Step 1: Reserve about 50 g of the measured flour. Mix the remaining 200 g flour with the 124 g beaten eggs and yolk. Knead to combine; add reserved flour as needed if sticky, or a little lukewarm water if too firm.

   Uses 250 g type 00 flour · 124 g beaten eggs and yolk · a little lukewarm water only if dough too firm

2. 2

   Step 2: Knead the prepared dough on a work surface until smooth, form a ball and wrap tightly. Rest for 30 minutes away from drafts. Meanwhile, wilt the rinsed spinach (250 g) in a wide covered non-stick pan for a couple of minutes until soft.

   Rest pasta dough · 30 minUses 250 g spinach · 250 g flour with 124 g beaten eggs/yolk combined, reserved flour added as needed

3. 3

   Step 3: Drain the prepared wilted spinach thoroughly and set aside. Mix the ricotta and grated Parmigiano in a bowl.

   Uses 125 g cow’s milk ricotta · 50 g Parmigiano Reggiano PDO · 250 g rinsed spinach wilted covered about 2 minutes

4. 4

   Step 4: Season the prepared ricotta mixture with nutmeg (to taste), salt and pepper. Finely chop the drained spinach and mix into the seasoned cheese cream until homogeneous.

   Uses Nutmeg to taste · Fine salt to taste · Black pepper to taste · 125 g ricotta with 50 g grated Parmigiano · same wilted spinach thoroughly drained

5. 5

   Step 5: Transfer the filling to a piping bag. Divide the rested dough in half, keeping unused dough wrapped. Dust with semolina (to taste) and roll both halves into rectangular sheets about 1 mm thick, using a pasta machine or rolling pin. Lay on a semolina-dusted surface and pipe small mounds of the prepared filling onto one sheet.

   Uses Semolina for dusting to taste · smooth dough rested 30 minutes wrapped then divided in half · chopped drained spinach mixed into ricotta Parmigiano with nutmeg salt pepper

6. 6

   Step 6: Space the filling mounds about 3 cm apart. Lightly moisten the seams with water and cover with the second prepared pasta sheet. Press around each mound to expel air and seal thoroughly.

   Uses a little water to moisten ravioli seams · two 1 mm sheets with filling mounds about 3 cm apart

7. 7

   Step 7: Cut the sealed sheet into ravioli about 4 cm square to obtain around 24 pieces. Transfer to a semolina-dusted tray. The raw ravioli are ready to cook: simmer gently in boiling water until the pasta is tender and filling hot, then serve with a sauce of your choice.

   Uses Semolina for dusting to taste · separate optional boiling water to cook formed ravioli · top sheet pressed around filling with air expelled and seams moistened