Ravioli can be served immediately with sauce
and Parmesan.
You will need
For the
pasta
·
350g cake flour, Pinch of salt, 3 jumbo eggs,
For the
filling
·
300g cooked spinach, chopped, 100g ricotta, 50g
Parmesan, grated, Fresh basil leaves, Red pepper or basil pesto to serve, Sea
salt and black pepper, Extra grated Parmesan.
Ravioli
Step 1
Sift together the flour and salt, place the
flour mixture in a mound on a work surface, make a well in the centre of the
mound. Add the eggs, one at a time, into the well.
Step 2
With a fork, whisk the eggs, and gently and
steadily work the eggs into the flour, until all the flour has been
incorporated and you are left with a firm ball.
Step 3
Knead the dough on a floured surface for
4—5 minutes or until smooth and pliable. Wrap dough in clingfilm, allow to rest
at room temperature for at least an hour. Divide into 2 portions, roll each
portion out into a long thin shape and lightly flour.
Step 4
Attach the pasta machine to a work surface,
set it on the widest setting and roll the dough through. Repeat twice, Continue
the procedure, this time adjusting the setting each time until the thinnest
setting is achieved. Repeat with all the dough. Rest dough under a damp tea
towel
.
Step 5
In a bowl, mix together the filling
ingredients.
Step 6
Place a sheet of pasta on a floured
surface, place tea spoonfuls of the mixture at 3cm intervals along one side of
the sheet, fold the sheet over the filling, run a cutter, or cut with a knife,
around each filling, press the edges closed.
Step 7
Bring a large pot of water to the boil,
cook the ravioli for 3—4 minutes, remove, drain and serve immediately with
sauce and Parmesan.
