Spinach and Ricotta Ravioli Filling

Procedimento

1. 01
   Passaggio 1Form a well with flour

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

2. 02
   Passaggio 2Add eggs to the well

   Crack the eggs into the well in the flour.

3. 03
   Passaggio 3Mix eggs into flour

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

4. 04
   Passaggio 4Knead the dough

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

5. 05
   Passaggio 5Wrap the dough

   Wrap the dough ball tightly in plastic wrap.

6. 06
   Passaggio 6Wilt the spinach

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

   spinaci
7. 07
   Passaggio 7Squeeze the spinach dry

   Squeeze the wilted spinach by hand to remove the water.

   spinaci
8. 08
   Passaggio 8Chop the spinach

   Finely chop the squeezed spinach on a board.

   spinaci
9. 09
   Passaggio 9Grate the lemon zest

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

   scorza di limone
10. 10
    Passaggio 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.

    spinaciricottascorza di limonesucco di limonesalepepe neroparmigianotuorlonoce moscataaglio
11. 11
    Passaggio 11Roll out the dough

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

12. 12
    Passaggio 12Place filling on dough

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

    spinaciricottascorza di limonesucco di limonesalepepe neroparmigianotuorlonoce moscataaglio
13. 13
    Passaggio 13Fold over the dough

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

14. 14
    Passaggio 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
    Passaggio 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
    Passaggio 16Boil the ravioli

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

17. 17
    Passaggio 17Transfer ravioli to butter

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

18. 18
    Passaggio 18Grate Parmesan on top

    Grate Parmesan over the ravioli.

    parmigiano
19. 19
    Passaggio 19Serve the ravioli

    Serve the ravioli with the butter and sage.