Spinach and Ricotta Ravioli Filling

Elaboració

1. 01
   Pas 1Form a well with flour

   Pile the flour on the work surface and make a well in the centre.

2. 02
   Pas 2Add eggs to the well

   Crack the eggs into the well in the flour.

3. 03
   Pas 3Mix eggs into flour

   Beat the eggs with a fork and gradually work in the flour from the edges of the well.

4. 04
   Pas 4Knead the dough

   Bring the mixture together and knead by hand into a smooth, firm ball.

5. 05
   Pas 5Wrap the dough

   Wrap the dough ball tightly in plastic wrap.

6. 06
   Pas 6Wilt the spinach

   Submerge the spinach in water until it wilts, then drain it.

   espinacs
7. 07
   Pas 7Squeeze the spinach dry

   Squeeze the wilted spinach by hand to remove the water.

   espinacs
8. 08
   Pas 8Chop the spinach

   Finely chop the squeezed spinach on a board.

   espinacs
9. 09
   Pas 9Grate the lemon zest

   Grate the zest of the lemon over the spinach in a bowl.

   pell de llimona
10. 10
    Pas 10Mix the filling

    Add the ricotta, grated Parmesan, egg yolk, garlic and nutmeg to the bowl, season with salt and pepper and mix everything together into a filling.

    espinacsricottapell de llimonasuc de llimonasalpebre negreparmesàrovell d'ounou moscadaall
11. 11
    Pas 11Roll out the dough

    Roll the rested dough out thinly on a floured surface with a rolling pin.

12. 12
    Pas 12Place filling on dough

    Spoon small mounds of the filling in a row across one half of the rolled dough.

    espinacsricottapell de llimonasuc de llimonasalpebre negreparmesàrovell d'ounou moscadaall
13. 13
    Pas 13Fold over the dough

    Fold the other half of the dough over the filling and press around each mound to seal.

14. 14
    Pas 14Cut out the ravioli

    Cut around each mound with a fluted round cutter, then trim the strip and cut the ravioli into squares with a pasta wheel.

15. 15
    Pas 15Melt butter with sage

    Melt butter in a pan and add sage leaves to it.

    Nota

    A light lemon-butter sauce is an alternative to brown butter and sage.

16. 16
    Pas 16Boil the ravioli

    Lower the ravioli into a pot of boiling water and cook until they float.

17. 17
    Pas 17Transfer ravioli to butter

    Lift the cooked ravioli out with a spider strainer and move them into the butter and sage pan.

18. 18
    Pas 18Grate Parmesan on top

    Grate Parmesan over the ravioli.

    parmesà
19. 19
    Pas 19Serve the ravioli

    Serve the ravioli with the butter and sage.