RAVIOLI-FRESH CHEESE AND SPINACH
Green ravioli: a delicate and tasty Italian classic!
Recipe for 4 people
Green pasta sheets:
- 300g “00” flour
- 3 eggs
- 60g frozen spinach
- Salt to taste
- Semolina for dusting
- 200g fresh ricotta cheese
- 60g grated parmesan cheese
- 1 egg
- 80g spinach, cooked and drained
- 50g butter
- A few sage leaves
- Pepper to taste
Place all of the spinach into a non-stick pan and cook on a low heat until the water evaporates, add a pinch of salt, cover and leave to cook for around 10 minutes, stirring occasionally.
Drain the spinach thoroughly in a colander, squeezing out as much liquid as possible.
Using a blender, blend the drained spinach, and set aside the amount required for the filling.
Place all of the ingredients for the dough into the bowl of the Smeg stand mixer.
Insert the dough hook attachment into theSmeg stand mixer and set to low speed (1/2).
After 5/10 minutes, if the dough has reached the right consistency and comes away easily from the walls of the bowl, wrap it in cling film and leave to rest in a cool place.
Cut the dough into three small pieces.
Gently roll out the dough into an elongated shape onto a floured surface, using a small rolling pin.
Sprinkle a little semolina into the Smeg pasta roller accessory and pass the first strip of dough through the accessory, beginning on a thicker setting (1/2) and gradually stretching it out until you reach the desired thickness (max 5/6). Leave the sheets to stand for a few minutes on a flat surface sprinkled with semolina.
Meanwhile, prepare the filling:
Place the spinach that you put to one side into a bowl. Add the ricotta, parmesan cheese, egg and a pinch of nutmeg and stir. If the filling is too wet, add a little semolina.
Insert the ravioli maker accessory onto the attachment hub of the stand mixer.
Take the first sheet of pasta and fold in half. Position the fold on the rollers of the ravioli maker and turn one quarter of a revolution. With the spoon supplied, spoon the mixture into the hollow in the middle of the ravioli maker and press the edges together firmly. Turn the ravioli maker, collect the ravioli and place on the floured surface.
Cook the ravioli in boiling salted water for 3 minutes. Strain and pour into a non-stick pan, add the butter and sage leaves and fry for a minute.
Pour the ravioli into a large serving bowl, add some grated parmesan cheese and a pinch of pepper and serve.