Homemade ravioli truly is rewarding! It makes me happy. If on top of that you have neighbours who call you to come and pick some cracking fresh spinach out of their garden ( or they put the bucket with fresh grown vegetables from their garden in front of your door) how spoiled can one be !
Ingredients
- For the pasta ( see this recipe )
- 1 egg every 100g of flour
- For the filling
- 200 g ricotta
- 250 g spinach
- 100 g butter
- 40 g Parmesan
- salt pepper
- some nutmeg
You start making your own pasta, when that’s done we move on making our filling. Wash carefully your spinach, put into a large frying pan and place over a high heat, cook the spinach turning frequently for 3 to 5 minutes ( until it has wilted down, drain in a sieve ( pressing out as much liquid as possible). Now you finely chop the spinach and transfer in a bowl together with the ricotta and Parmesan. Season with nutmeg and pepper. Put the sage and butter in a large pan let simmer for 5 minutes, remove from the heat and leave to infuse. Once you have rolled your pasta trough the machine, lay a pasta sheet on your surface and with the help of a sac a poche ( you can use a zip lock bag ) add a dot of filling ( keep even distance ) on the bottom part of your pasta sheet, than fold over ( the empty part of the pasta sheet) to meet end to end. Take a ravioli cutter and roll to cut into squares. Press with your fingers around each ravioli to ensure they are sealed. Boil water in a large pot add salt when the water is at boiling point add the ravioli cook them for more or less 5 minutes, remove the raviolis with a slotted spoon and add into the pan of sage butter, stir gently, serve immediately don’t forget some grated Parmesan cheese. Done! Buon appetito !
Zia Tata’s kitchen 