Ravioli with Spinach and Ricotta

Ravioli with Spinach and Ricotta

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves: 4
Preparation Time:
25 Minutes plus Resting
Cooking Time:
15 Minutes
Tools:
Food Processing Attachment / Pasta Fresca

Method

  1. Fit the knife blade to the Food Processing Attachment and chop the onions, or finely chop by hand. Melt the butter in a saucepan, add the onions and sauté until softened and light golden. Remove half and set aside.
  2. Add the spinach to the pan and cook for 2-3 minutes, until wilted. Leave to cool. Place in the Food Processing Attachment, fitted with the knife blade and process to chop. Add the ricotta, nutmeg, salt and freshly ground black pepper and pulse to mix.
  3. Make the pasta adding a little extra oil, about 10ml (2 tsp) to mix to a soft dough. Cut in half, wrap one half in clear film and roll out the remaining half on a lightly floured surface into a rectangle measuring 20 x 40cm (8 x 16 inches). Cover and roll out the other half to the same size.
  4. Place small spoonfuls of filling at 4cm (1½ inch) intervals across the uncovered dough. Brush the spaces between the filling with the egg white. Place the other sheet of pasta dough on top and press down firmly along the glazed lines.
  5. Cut into squares using a sharp knife or pastry wheel. Transfer to a floured tray and leave to rest and dry for about 1 hour.
  6. Bring a large pan oof slightly salted water to the boil; add the ravioli and cook for 3-4 minutes or until al dente. Meanwhile place the reserved onion in a saucepan with the cream and season with salt and freshly ground black pepper and heat gently.
  7. Drain the pasta and toss with the cream and onion mix. Season with a generous amount of freshly ground black pepper. Gently heat until sauce and pasta are hot.
  8. Divide between four warmed serving plates and top with fresh Parmesan shavings and sprinkle with chopped fresh dill and chives. Serve immediately.

Cook’s Note If you do not have a food processing attachment, but would still like to make this recipe, chop the spinach before adding to the pan in step 2. Use the K-beater to mix the spinach, ricotta, nutmeg and seasoning together. If you have an Italian pasta maker use this to roll out the dough. Use the basic pasta for Italian pasta maker recipe and omit the extra oil in step 3 above.

Ingredients

2 onions, quartered
25g (1oz) butter
200g (7oz) young spinach leaves
75g (3oz) ricotta cheese
2.5ml (½ tsp) freshly grated nutmeg
salt and freshly ground black pepper
½ quantity of plain or herb pasta
about 15ml (1 tbsp) olive oil
flour, for dusting
1 egg white, lightly beaten
200ml (7fl oz) single cream
Parmesan shavings, to serve
chopped dill and snipped chives, to garnish

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