Ricotta and Spinach Ravioli

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt.

   Ongeveer 2 min

2. 2

   Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner rim of the well until a shaggy dough forms.

   Ongeveer 3 min

3. 3

   Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ongeveer 40 min

   Tip van de kok: The resting period allows the gluten to relax, making the dough easier to roll.

4. 4

   While the dough rests, prepare the filling. Blanche the fresh spinach in boiling salted water for 30 seconds, then immediately transfer it to an ice bath to stop cooking.

   Ongeveer 3 min

5. 5

   Squeeze out as much water as possible from the blanched spinach, then finely chop it.

   Ongeveer 2 min

   Tip van de kok: Thoroughly draining the spinach prevents a watery filling.

6. 6

   In a medium bowl, combine the drained ricotta cheese, chopped spinach, grated parmesan cheese, nutmeg, and black pepper. Mix well to combine.

   Ongeveer 2 min

   Tip van de kok: Taste the filling and adjust seasonings if desired.

7. 7

   Divide the pasta dough into four equal pieces. Work with one piece at a time, keeping the others covered.

   Ongeveer 1 min

8. 8

   Dust your work surface and dough with flour. Roll out the dough using a rolling pin or a pasta machine to your desired thickness for ravioli, typically about 1-2 mm.

   Ongeveer 10 min

   Tip van de kok: If using a pasta machine, pass the dough through progressively thinner settings.

9. 9

   Lay the pasta sheet flat. Place small spoonfuls of the ricotta and spinach filling about 1 inch apart on one half of the pasta sheet.

   Ongeveer 3 min

10. 10

    Lightly brush the edges of the pasta around the filling with water. Fold the other half of the pasta sheet over the filling.

    Ongeveer 1 min

11. 11

    Press firmly around each mound of filling to seal the pasta, ensuring no air pockets remain. Cut into individual ravioli using a fluted pastry wheel or a knife.

    Ongeveer 4 min

    Tip van de kok: Air pockets can cause ravioli to burst during cooking.

12. 12

    Place the finished ravioli on a lightly floured baking sheet and repeat with the remaining dough and filling.

13. 13

    Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water in batches, being careful not to overcrowd the pot.

    Ongeveer 2 min

14. 14

    Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender yet still firm to the bite (al dente).

    Ongeveer 5 min

    Tip van de kok: Cooking time may vary based on the thickness of your pasta.

15. 15

    While the ravioli cooks, melt the unsalted butter in a large skillet over medium-low heat. Add the fresh sage leaves and cook until the butter is fragrant and lightly browned and the sage is crispy.

    Ongeveer 4 min

    Tip van de kok: Watch the butter carefully to prevent burning.

16. 16

    Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the butter sage sauce.

    Ongeveer 1 min

    Tip van de kok: A little pasta water clinging to the ravioli helps emulsify the sauce.

17. 17

    Toss gently to coat the ravioli in the sauce. Serve immediately, garnished with extra grated parmesan cheese.

    Ongeveer 1 min