Ravioli - Spinach and Ricotta

Name: Ravioli - Spinach and Ricotta
Cuisine: British
Ingredients: 360 g flour; 4 free range eggs; 200 g spinach; 200 g ricotta; 40 g parmesan; 1 lemon (grated zest only); 20 g sage leaves; 1 garlic clove; 100 g unsalted butter; Sea salt; Black pepper

mikef @cook_15814156

Delicious and easy pasta recipe

mikef @cook_15814156

Delicious and easy pasta recipe

Saved

Ingredients

360 gflour
4free range eggs
200 gspinach
200 gricotta
40 gparmesan
1lemon (grated zest only)
20 gsage leaves
1garlic clove
100 gunsalted butter
Sea salt
Black pepper

Saved

Steps

1

Add flour, eggs and a large pinch of salt to a bowl and mix together. Knead the dough until it is smooth and stretchy.
2

Divide dough in to 4 equal portions, wrap tightly in cling film and put in the fridge for at least 45 minutes.
3

Cook the spinach in frying pan over a high heat until it is wilted.
4

Drain the spinach in a sieve and ensure any excess water is removed so that the spinach is dry.
5

Chop the spinach and add to a bowl with the ricotta, parmesan and lemon zest.
6

Mix well after seasoning with salt and black pepper.
7

Use a saucepan to cook the sage, garlic and butter by melting the butter and then simmering for 5 minutes before seasoning with salt and black pepper.
8

Take a batch of dough at a time from the fridge, and lightly dust with flour. Flatten the dough until it is as wide as the pasta machine. Feed the dough through the pasta machine repeatedly and reduce the setting on the machine by 1 each time.
9

Flour your worktop and then lay the rolled pasta on to this worktop. Place teaspoon size parts of the ricotta mix on to the pasta at equal intervals, using approximately a quarter of the mix. Ensure these are all down 1 side of the pasta.
10

Use a pastry brush and water to dampen the pasta around the filling.
11

Fold the pasta over the top of the ricotta and press down around each piece of ricotta. Ensure that all air pockets are pushed out.
12

Trim the pasta down to even squares using a knife.
13

Repeat steps 8-12 for the remaining 3 portions of pasta.
14

Bring a pan of salted water to the boil (to cook the ravioli in), whilst warming the sage butter in a separate pan.
15

Once the ravioli is cooked (should take approx 3 mins), remove with a slatted spoon and add to the sage butter pan.
16

Stir gently before quickly removing to serve.