Ravioli with spinach and ricotta
The ravioli in this recipe are square (you can make round too, called tortellini), and different sizes are called raviolini, ravioli and ravioloni respectively. from the smallest to the largest. The simple dish is delicious with a fresh tomato sauce.
- 250 g (9 oz) fresh spinach
- 140 g (5 oz) ricotta cheese
- 2 tsp freshly grated nutmeg
- 2 eg yolks
- 85 g (3 oz) freshly grated Parmesan
- 450 g (1 lb) fresh pasta dough
- 85 g (3 oz) unsalted butter
- 4 sage leaves, finely chopped
- Freshly ground black pepper
Cook the spinach in a little water, then drain well. Squeeze out the excess moisture and roughly chop, the mix with the ricotta cheese. Stir in the nutmeg, seasoning, egg yolks and 25 g (1 oz) of the the Parmesan. Roll out the pasta dough on a lightly floured surface to give two pasta sheets about 3 mm (less than 1/4 in) thick and both about 37×23 cm (14 1/2 x 9 in) in size. Put heaped teaspoons of the filling on one sheet of pasta, 5 cm (2 in) apart. Cover with the other sheet of pasta. Press gently with you fingers all round the filling to seal the ravioli shapes, without air bubbles. Cut the pasta into squares with a pastry wheel, and lay the ravioli on a tea towel. Cook the pasta in boiling salted water for around 4-5 minutes or until al dente. Meanwhile, melt the butter. Drain the pasta and mix it with the butter. Scatter with sage and serve with the remaining Parmesan.