|Wilted Spinach, Ricotta and Pinenut Ravioli with a simple Tomato Sauce|
Makes 30 pieces
5 medium, free-range eggs
500g Tipo 00 Italian flour for pasta
For the Sauce:
1 medium white onion
1 clove garlic
1 teaspoon soft brown sugar
1 tablespoon good quality balsamic vinegar
1 420g can chopped tomatoes
1 500g carton seived tomatoes
1- In an electric mixer, or by hand, add the flour to the bowl and gradually add the eggs.
3- Knead until the texture changes and the dough becomes silky smooth.
4- Even with an electric mixer, it may be best to do the end of the kneading by hand on a floured board to feel the change in the pasta dough with your hands.
5- Divide into 3 balls, wrap in clingfilm and leave in the fridge for an hour.
(In the meantime, make the filling and the sauce as outlined below.)
6- Once rested, divide one dough ball into 3 and run through your pasta press starting with the widest roller gap and working your way down to the narrowest.
7- You may want to cut the dough at some point to make it easier to feed through the rollers on your machine.
9- Lightly flour the ravioli mould and place one sheet of pasta onto it.
10- Fill each depression with a teaspoon of the mixture.
11- Lay another sheet on top of the mould and press down with a rolling pin by running it over the top of the mould.
12- Tear away the spare edges and ease each ravioli piece out of the mould with your fingers.
13- Cook in a large pan of boiling salted water for 5 minutes.
|Wilted Spinach, Pinenut and Ricotta Ravioli|
1- Toast the pinenuts in a dry pan on a high heat taking care not to burn them.
2- Remove to cool in a large bowl.
3- Rinse the spinach and shake of any excess water.
4- Place in a wide pan on medium to low heat and wilt until the leaves become soft.
5- Remove and squeeze out any excess water using a seive or your hands.
6- Chop into smaller pieces and place in the bowl with the pinenuts.
7- Add the ricotta cheese, the beaten egg and the parmesan and mix well with a spoon.
1- Finely chop the onion and garlic and fry in a saucepan over a medium heat.
2- Add the brown sugar and caramelise the onions.
3- Deglaze the pan with the balsamic vinegar.
4- Once it is reduced, add the tomatoes and turn the heat to low.
5- Cook for 30 minutes.
|Home-Made Garlic Bread|