Spinach and ricotta ravioli
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Spinach and ricotta ravioli
For the pasta
- 400g plain flour, plus extra to dust
- 2 medium free-range eggs, plus 4 yolks
For the filling
- 500g spinach,
- ½ an onion, chopped
- 1 clove garlic, minced
- 1 tub fresh ricotta
- 1 medium free-range egg, beaten
- 50g grated mature cheddar cheese/parmesan
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp salt
For the sauce
1 shallot, finely chopped
1/2c fresh cream
Fresh sage (from garden)
Salt and pepper
Brown the butter in a saucepan, add chopped shallot and cook for 1-2 minutes. Add the champaigne. Once reduced, add in the cream and sage. Remove from heat and season with salt and pepper.
For the diced tomato
X2 tomatoes, peeled and diced into dine cubes
½ tsp brown sugar
Combine the diced tomatoes in a bowl with balsamic, brown sugar and basil. Allow to marinate and garnish the cooked pasta with the diced tomato.
Make the Tomato Chutne
You’ll also need…
- Pasta machine or rolling pin; frilled-edge pastry cutter (or small sharp knife)
- To make the pasta, put the flour in a bowl and make a well in the centre. Pour the 2 eggs, yolks and 2 tbsp cold water into the well and use a fork to whisk the eggs, incorporating the flour little by little until you can no longer whisk with the fork. With floured hands, combine the rest of the flour to form a smooth, elastic dough. Wrap in cling film and let it rest for at least 30 minutes.
- Add a knob of butter to a pan. Saute the onion and garlic till translucent and add in the spinach. Drain the spinach well, leave until cool enough to handle, then squeeze out as much liquid as you can. Chop finely to give about 300g spinach, then mix in a bowl with the feta, egg, grated cheese, nutmeg and salt.
- Cut the dough into 4 equal pieces and, on a well floured work surface, roll out one piece of dough at a time (keep the rest covered with a damp tea towel while you work) using a pasta machine or rolling pin. It needs to be thin enough for you to see your hand through it. Cut the dough in half if the pieces get too long to handle.
- Working with strips of pasta about 14cm wide and as long as you like, place well moulded balls of filling (about 2 tsp) on the pasta sheet along one long edge, roughly 2cm from the edge and 4cm apart. Brush a long edge of the pasta with water, then fold the sheet lengthways to cover the fillings and line up the edges. Press the pasta down carefully around each spoonful of filling, pushing out the air (work from the folded side to the unsealed side, one ravioli at a time).
- Using a ravioli cutter, cut out the ravioli with a 2 cm border around the filling. If you don’t have a pastry cutter, you can cut with a sharp knife and press down along the edges with a fork.
- Line baking trays with baking paper and dust with flour. Put the ravioli in a single layer on the trays. Continue until all the filling/pasta is used up.
- Cook the ravioli in a large pot of simmering, well-salted water for about 5 minutes until al dente. The ravioli will begin to float and puff up slightly. If you taste to check whether they are cooked, try at the edges where the pasta overlaps.
When cooked, take the pot off the heat, remove the ravioli with a slotted spoon and put onto a clean, slightly damp tea towel or kitchen paper for a second to drain off any excess water. Transfer to a large serving plate or distribute among bowls. Top with sauce and plenty of grated cheese. Serve immediately.