Spinach and Ricotta Ravioli Filling

Réalisation

1. 01
   Étape 1Form a well with flour

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

2. 02
   Étape 2Add eggs to the well

   Crack the eggs into the well in the flour.

3. 03
   Étape 3Mix eggs into flour

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

4. 04
   Étape 4Knead the dough

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

5. 05
   Étape 5Wrap the dough

   Wrap the dough ball tightly in plastic wrap.

6. 06
   Étape 6Wilt the spinach

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

   épinards
7. 07
   Étape 7Squeeze the spinach dry

   Squeeze the wilted spinach by hand to remove the water.

   épinards
8. 08
   Étape 8Chop the spinach

   Finely chop the squeezed spinach on a board.

   épinards
9. 09
   Étape 9Grate the lemon zest

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

   zeste de citron
10. 10
    Étape 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.

    épinardsricottazeste de citronjus de citronselpoivre noirparmesanjaune d'œufmuscadeail
11. 11
    Étape 11Roll out the dough

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

12. 12
    Étape 12Place filling on dough

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

    épinardsricottazeste de citronjus de citronselpoivre noirparmesanjaune d'œufmuscadeail
13. 13
    Étape 13Fold over the dough

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

14. 14
    Étape 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
    Étape 15Melt butter with sage

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

    Note

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

16. 16
    Étape 16Boil the ravioli

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

17. 17
    Étape 17Transfer ravioli to butter

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

18. 18
    Étape 18Grate Parmesan on top

    Grate Parmesan over the ravioli.

    parmesan
19. 19
    Étape 19Serve the ravioli

    Serve the ravioli with the butter and sage.