Spinach ravioli with Ricotta filling
March 20th is National Ravioli Day! A perfect opportunity to include the kids in the preparation of a beloved Italian classic – after all, food has a way of bringing family together.Prep Time:
40 minutes Ready In:
1 + hour Serves:
Pasta: 1 cup of boiled and well-drained spinach (60 gr. approximately) 3 eggs 50 gr. of durum wheat semolina for dusting 250 gr. of all-purpose flour 1 tbsp. of olive oil Salt Filling: 1 tub Tre Stelle® Ricotta Salt, pepper and nutmeg Tomato sauce for plating.
For the filling: Strain the Ricotta using a strainer then place the Ricotta in a bowl with a pinch of salt, pepper and nutmeg. Mix and let sit. For the dough: Mix flour, semolina, spinach and olive in a bowl, add salt and mix. Transfer the dough to a lightly floured work surface, knead a few minutes, roll it into a ball and let rest for 30 minutes at room temperature, covered with a kitchen towel. Cut the dough in 3-4 parts, cover the pieces you are not using to prevent them from drying out. Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting (long thin sheets are the goal here). Avoid too much flour on the dough sheets. Using a glass or a cutter, made discs of dough (about 8 cm wide). Place a teaspoon of Ricotta filling on each disc and fold the edge, wrapping the filling. Press your fingers along the edge, eliminating any air pockets. Using a pasta cutter to add some flare to each ravioli. Cook the ravioli for 2-3 minutes in a large pot of salted boiling water with a few drops of oil. Drain gently with a slotted spoon, plate the ravioli with tomato sauce, drizzle with olive oil and serve.