Ravioli Di Spinaci E Ricotta - ASKItalian respectthepasta
Its that time again! For my Ask Italian #respectthepasta challenge this
fortnight I’ve created fresh pasta! Ravioli and I’ve tried it gluten free too! I’ve
created their Ravioli Spinach & Ricotta. It takes incredible! By far better
than any you can buy in the shops. I’m going to freezing it too and see how it
works out – stay tuned for that!
Ingredients
For
the filling
45ml
extra virgin olive oil
100g
baby spinach
180g
ricotta
80g
Parmesan
Pinch
of dried ground marjoram
Pinch
of dried oregano
Pinch
of freshly ground nutmeg
30g
soft white breadcrumbs
Freshly
ground sea salt and black pepper
For
the pasta
3
large eggs
250g
’00′ or strong flour (I used Gluten Free strong white flour)
50g
fine semolina flour
If
gluten freeing use Isabels gluten free baking mix!
For
the sauce
30g
unsalted butter
115g
garden peas
12
fresh basil leaves, finely chopped
60ml dry
white wine
230g crème
fraîche
100ml
hot pasta cooking water
freshly
grated nutmeg
60g
baby spinach leaves
freshly
ground sea salt and black pepper
Recipe
First
make the filling (makes approximately 400g – 40 ravioli)
Heat
1 tablespoon of the oil in a saucepan over a low heat. Add the spinach leaves &
wilt slowly, stirring, for 2-3 minutes. Season lightly with salt & pepper.
Allow to cool & chopping finely.
In a
large bowl, combine the chopped spinach, ricotta, parmesan, & remaining
olive oil. Stir in the marjoram, oregano and nutmeg. Mix well. Taste for
seasoning, adding salt and pepper as needed. Add the breadcrumbs, stirring to
combine all the ingredients (the filling will keep; for a day in the fridge if
making in advance)
Pasta
Place
all the ingredients into the bowl of a food processor, pulse until a ball of
dough is formed. It should feel smooth to the touch, firm but with a slightly
sticky texture. If the dough feels too moist, add another spoonful of flour.
Remove the dough & divide into 2 balls. Cover them with clingfilm. The
dough can be refrigerated and will keep for up to 10 days.
Set
the rollers of your pasta machine at their widest setting. Pass the dough
through the machine as you turn the handle. Fold the pasta in three. Give the
roller setting one quarter turn to narrow the rollers and pass the dough
through the machine again, then fold in three again. Repeat at least 3 more
times, narrowing the rollers each time. By now the glutens (or the mix) in the
flour will have been kneaded and will be elastic. Continue until it is as
thin as you feel happy with (slightly thicker for the GF versions) producing no
longer than 60 cm lengths.
Sprinkle
the board with semolina flour. Drop small teaspoonfuls of filling along the
length of the pasta, about 4cm apart, brush around & between them with
water, then fold the pasta sheet over on to itself and press round to push out
the air and seal, cut with a sharp knife, cookie cutter or a pastry cutter to
cut out the separate ravioli.
Allow
the ravioli to dry for 30 minutes on a board sprinkled with a little semolina
flour before cooking. Turn occasionally so they dry on both sides.
The
sauce
Melt
the butter in a large saucepan. Add the peas and chopped basil and cook for a
minute over a low hear. Stir in the wine, turn up the heat and cook until the
wine has evaporated.
Add
the crème fraîche and the hot pasta cooking water, mixing well. Season
with salt, pepper and nutmeg to taste.
Lower
the heat, add the baby spinach and cook gently until it wilts.
When
you have added the spinach to the sauce, drop the ravioli into the pan of
boiling water for 3-4 minutes. Remove from the water using a slotted spoon and
delicately stir the ravioli into the pea sauce.
Cook
for 1-2 minutes more. Divide the ravioli between warmed serving bowls, spooning
over any extra sauce.
Disclosure:
We were sent the ASK Italian Cookbook and some cooking materials.
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