Spinach and Ricotta ravioli
With a creamy Ricotta filling, these pasta parcels are easy to make and bursting with flavour - serve with Parmesan cheese
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
225g fresh pasta dough
225g fresh spinach, without stems
110g fresh Ricotta
3 tsps freshly grated nutmeg
salt
pepper
110g Parmesan cheese, grated
Method
Make the filling: Wash the spinach and cook in a covered saucepan on a low heat until the leaves wilt. Drain it thoroughly and squeeze dry. Allow it to cool, then chop it and mix with Ricotta cheese, freshly grated nutmeg, and salt and pepper.
Roll out the dough until paper thin and divide in half.
Brush one piece of dough lightly with water and put out teaspoons of filling at 4cm intervals. Cover with the remaining sheet of dough, press the top piece down gently to seal each mound of filling, making sure all the air is released. Cut into squares with a fluted pastry wheel or stamp out squares with a ravioli cutter.
Cook immediately, or if they are not being cooked the same day, transfer to floured greaseproof paper and leave for 5-6 hours to dry, depending on the filling.
Poach the ravioli in a large saucepan of gently boiling salted water for 8-10 minutes, or ‘al dente’ and drain.
Serve the grated Parmesan separately.
