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Spinach and Ricotta Ravioli (about 40 ravioli)

 

Ingredients:

Pasta:

200 grams Pangkarra wholegrain durum flour
1/3 cup water
2 eggs
Pinch of salt
Dash of olive oil

2/3 of a beaten egg for helping pastry stick
Grated pecorino cheese and pepperoncini to serve  

Filling:

125 grams ricotta
1/3 of a beaten egg
1 large handful of blanched spinach
Pinch of nutmeg
2 teaspoons of pecorino cheese
Salt & Pepper

 

Method:

Note: This is for an egg pasta but to make pasta without egg, you can follow the instructions on the Pangkarra bag!

  • Blend ingredients (except pecorino, beaten egg and pepperoncini) in a food processor (or just create a well in the flour and mixing with hands) until combined.
  • Knead until smooth, about 10 to 15 minutes. Moisten with more water if the pasta seems too dry (wholegrain flour is more absorbent).
  • Roll the pasta into a ball, cover in plastic wrap and refrigerate for 30 minutes.

Meanwhile, for the filling:

  • Blanch, cool and strain the spinach.
  • Season the ricotta with salt pepper and some pecorino cheese.
  • Blend the cooled spinach into the ricotta.

 

After resting the pasta:

  • Put a bit of flour on the bench and begin rolling out the pasta with a rolling pin. Note: if you have a machine, break into manageable pieces, flatten the dough a bit to fit through the machine then start running it through the machine.
  • Continue rolling out, trying to keep the pasta thin and in a rectangular shape. You want a thin and satiny pasta.
  • Roughly mark out half of the pasta sheet, using the cutter to determine the size of each raviolo. You need to make sure you have 2 more or less equal pieces of pasta as one has to lay over the top of the other after the filling has been placed at intervals.
  • You can put a few light marks in the dough with the cutter to indicate each square, being careful not to push right through.
  • Place a dollop of the ricotta in each square that you have marked out.
  • Brush some of the beaten egg around the perimeter of each dollop.
  • Loosely cover the pasta sheet that you dolloped the ricotta onto with the top sheet.
  • Lightly press around each dollop to remove air bubbles.
  • Use the cutter to press through and create individual squares (see picture).

 

Pop  the ravioli into a pan of boiling salted water and cook for about 8 minutes (this may seem excessive, but wholegrain flour takes a little longer).

 

Note:  If you have used a machine to roll out the pasta it may be thinner require a couple of minutes less.

 

Strain and serve with a simple tomato sauce topped with grated pecorino and pepperoncini (dried chills).

 

Buon Appetito!

 

Find recipe here