HH Cookshop Recipes (2017) - Spinach & Ricotta Ravioli

a recipe for success

Spinach & Ricotta Ravioli by Gennaro Contaldo

PrepTime: 1hour - 1½hours CookingTime: less than10minutes

For the pasta, pile the flour onto a clean work suface, make a well in the centre and break in the eggs, gradually mix together to form a soft dough. Knead the dough for 5 minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Divide the dough into 4 pieces and follow the instructions for your pasta machine until you have sheets of pasta which are quite thin, but still easy to handle without tearing. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside for 10minutes. For the spinach and ricotta filling, bring a pot of water to the boil and add the spinach. Cook for 2 minutes, or until wilted. Remove from the pot and drain of all moisture then finely chop. Mix all of the filling ingredients with the spinach, except the beaten egg, until well combined. Leave in the fridge to firm up slightly. For the sage butter sauce add the stock into a hot pan, then add the butter and get it hot and foaming. Add the sage leaves, giving them a good squeeze before you drop them in to release their oils. Cook for 2-3 minutes. When all of the pasta has been rolled out thinly, use your ravioli stamp to cut out your shapes. Spoon a little of the fillingmixture into the centre of half of the ravioli shapes. Brush the edges of each one with beaten egg and press a ravioli top onto each one, sealing the edges and squeezing out asmuch air as possible in the process. To cook the ravioli bring somewater to the boil and a good pinch of salt. Drop the ravioli in to thewater in small batches and cook until they float to the surface, then add themto the sage sauce. You can add a little of the pastawater to the sage sauce to get a creamy consistency. Serve inwarmed pasta bowlswith a grating of Parmesan.

Serves: 4people Ingredients

For the pasta 400g ‘00’ flour 4 free range eggs For the spinach& ricotta filling

150g spinach 150g ricotta

150g fresh breadcrumbs 20g Parmesan (grated)

1 free range egg, plus one yolk - beaten (for sealing the pasta) Good grating of nutmeg Salt and freshly ground black pepper For the sage butter sauce 50ml vegetable stock or any light stock 60g butter 10 sage leaves Semolina for dusting

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