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Wilted Spinach, Ricotta and Pinenut Ravioli

Wilted Spinach, Ricotta and Pinenut Ravioli with a simple Tomato Sauce

Makes 30 pieces

For the pasta:

5 medium, free-range eggs
500g Tipo 00 Italian flour for pasta

NB:  This makes enough pasta for 90 pieces but it is easier to make it in one go and freeze the rest!

For the filling:

250g spinach
125g ricotta cheese
25g pinenuts
handful of grated parmesan cheese
1 egg

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

To Prepare:

Pasta



1- In an electric mixer, or by hand, add the flour to the bowl and gradually add the eggs.

2- Combine with a dough hook or by kneading.

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.

8- Once rolled out, flour lightly and lay on your board or work surface.

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



The Filling:

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.



The Sauce:

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.

To Serve:

Drain the ravioli well and serve in large bowls topped with the tomato sauce and grated parmesan cheese.



Home-Made Garlic Bread


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