Ravioli with Spinach & Ricotta
Ingredients:
The Filling:
16 ounces Ricotta cheese, drained
10 ounces fresh baby spinach
1 cup fresh grated Parmigiano Reggiano
1 egg
2 teaspoons lemon zest
4 cloves garlic, finely minced
1 teaspoon fresh grated nutmeg
1/2 teaspoon crushed red pepper
Fresh ground black pepper, to taste
The Ravioli:
3 1/2 cups 00 flour, sifted, plus more for dusting
4 eggs
Pinch of salt, sifted into the flour
The Sauce:
1 shallot, finely minced
4 tablespoons butter
2 ounces dry white wine or sherry
Juice of 1 lemon
Fresh basil leaves
Fresh grated Parmigiano Reggiano for serving
16 ounces Ricotta cheese, drained
10 ounces fresh baby spinach
1 cup fresh grated Parmigiano Reggiano
1 egg
2 teaspoons lemon zest
4 cloves garlic, finely minced
1 teaspoon fresh grated nutmeg
1/2 teaspoon crushed red pepper
Fresh ground black pepper, to taste
The Ravioli:
3 1/2 cups 00 flour, sifted, plus more for dusting
4 eggs
Pinch of salt, sifted into the flour
The Sauce:
1 shallot, finely minced
4 tablespoons butter
2 ounces dry white wine or sherry
Juice of 1 lemon
Fresh basil leaves
Fresh grated Parmigiano Reggiano for serving
Directions:
Make the Filling:
Wash the spinach.
Place the spinach in a deep saute pan over medium heat and stir until just wilted. Set aside to cool.
In a large mixing bowl, combine ricotta, parmesan, egg, garlic, lemon zest, red pepper flakes, and nutmeg. Season with black pepper.
Chop the cooled spinach and stir it into the cheese mixture.
Set aside, or store in an airtight container overnight in the fridge.
Make the Pasta: There are two primary methods for making good pasta.
The classic method is to mound the flour on a large working surface. Dig a well into the middle of the flour until you have the shape of a tiny volcanic crater. Crack the eggs into the well and stir them with a fork, gradually incorporating the flour into the dough until it becomes pliable. Knead for at least 10 minutes until your dough ball ia soft and solid.
Another method is easier on the hands. Use a stand mixer. Place the sifted flour into the bowl of the mixer, attach the flat paddle, and turn it on to low speed (a 2 on a KitchenAid stand mixer).
Crack the eggs into a glass measuring cup or bowl and gently, gradually, add them to the mixer.
Once the dough forms, change the paddle to the dough hook and run the mixer at low speed for 7-10 minutes to knead.
Whichever method you use, roll your dough ball out onto your work surface and cover it with a bowl, or *better yet* wrap it in plastic wrap. Let it rest for at least half an hour.
Make the Ravioli:
Cut the dough into 4 pieces.
Flatten one piece and roll it out into a square that will fit in your pasta roller.
Run it through the pasta roller at its widest setting. Then fold the dough in half and do it again.
Change the pasta roller to the next setting and repeat the process. Continue putting the dough through the roller, changing the setting thinner every time, until you have the desired thickness.
Lay the sheet of pasta flat on your work surface. Scoop a teaspoonful of filling into a row of small balls along one side.
Fold the other side over, and use a pastry cutter or knife to cut each raviolo from the strip.
Dampen your fingertips with water and brush it lightly along the edges of each piece to seal them. Be sure to press out any air bubbles so they don't leak while boiling.
Drop the ravioli into a large pot of salted boiling water and cook for two to three minutes, or until they float to the surface of the water.
Make the sauce:
In a saute pan on medium heat, melt the butter, add she shallots and basil. Add lemon juice and wine (optional).
Wash the spinach.
Place the spinach in a deep saute pan over medium heat and stir until just wilted. Set aside to cool.
In a large mixing bowl, combine ricotta, parmesan, egg, garlic, lemon zest, red pepper flakes, and nutmeg. Season with black pepper.
Chop the cooled spinach and stir it into the cheese mixture.
Set aside, or store in an airtight container overnight in the fridge.
Make the Pasta: There are two primary methods for making good pasta.
The classic method is to mound the flour on a large working surface. Dig a well into the middle of the flour until you have the shape of a tiny volcanic crater. Crack the eggs into the well and stir them with a fork, gradually incorporating the flour into the dough until it becomes pliable. Knead for at least 10 minutes until your dough ball ia soft and solid.
Another method is easier on the hands. Use a stand mixer. Place the sifted flour into the bowl of the mixer, attach the flat paddle, and turn it on to low speed (a 2 on a KitchenAid stand mixer).
Crack the eggs into a glass measuring cup or bowl and gently, gradually, add them to the mixer.
Once the dough forms, change the paddle to the dough hook and run the mixer at low speed for 7-10 minutes to knead.
Whichever method you use, roll your dough ball out onto your work surface and cover it with a bowl, or *better yet* wrap it in plastic wrap. Let it rest for at least half an hour.
Make the Ravioli:
Cut the dough into 4 pieces.
Flatten one piece and roll it out into a square that will fit in your pasta roller.
Run it through the pasta roller at its widest setting. Then fold the dough in half and do it again.
Change the pasta roller to the next setting and repeat the process. Continue putting the dough through the roller, changing the setting thinner every time, until you have the desired thickness.
Lay the sheet of pasta flat on your work surface. Scoop a teaspoonful of filling into a row of small balls along one side.
Fold the other side over, and use a pastry cutter or knife to cut each raviolo from the strip.
Dampen your fingertips with water and brush it lightly along the edges of each piece to seal them. Be sure to press out any air bubbles so they don't leak while boiling.
Drop the ravioli into a large pot of salted boiling water and cook for two to three minutes, or until they float to the surface of the water.
Make the sauce:
In a saute pan on medium heat, melt the butter, add she shallots and basil. Add lemon juice and wine (optional).
Notes:
Serve with a tossed green salad and garlic bread. Oh, how I miss garlic bread in my diet. Oh well.
Simple Saucy Substitutes: Pecorino Romano instead of parmesan (but use less salt); fresh rosemary, sage, or mint instead of (or in addition to) basil; bacon fat instead of butter. Yowza!
Here's another thought: if you have any leftover filling, just heat it in a pan witha little of the pasta water and use that as a sauce.
Maybe just forget the "make the sauce" idea and open a jar.
Don't do it. I was joking. You don't want to ruin these delicious treats with crappy jarred sauce. Yuck.
Simple Saucy Substitutes: Pecorino Romano instead of parmesan (but use less salt); fresh rosemary, sage, or mint instead of (or in addition to) basil; bacon fat instead of butter. Yowza!
Here's another thought: if you have any leftover filling, just heat it in a pan witha little of the pasta water and use that as a sauce.
Maybe just forget the "make the sauce" idea and open a jar.
Don't do it. I was joking. You don't want to ruin these delicious treats with crappy jarred sauce. Yuck.