Handmade Spinach and Ricotta Ravioli

Homemade pasta really sets the stage for a very good meal! Fresh pasta is very limited in Bangkok so when I’m in the mood for making my own, nothing tastes better. Ravioli is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Other traditional Italian fillings include ricotta mixed with grated cheese and vegetables such as spinach, swiss chard, or nettles or they may be a puree made of potatoes, mushrooms, pumpkin, chestnut or artichokes. A version filled with sweet potatoes is popular in contemporary Israel. View this video to see how easy it is to make ravioli.

Serves 6
recipe from TasteItalia

For the Pasta:
400g Italian ’00’ flour
4 eggs, beaten

For the Filling:
400g cooked spinach, moisture squeezed out and finely chopped
250g ricotta
150g Parmesan or Grana Padano, grated
1 garlic clove, peeled and crushed
1 egg, beaten

For the Sauce:
100g unsalted butter
4 sage leaves
200ml vegetable stock
grated Parmesan or Grana Padano, to serve

To make the dough, pile the flour onto a worktop and make a well in the center. Pour two-thirds of the egg into the well and, using one finger, gradually mix the flour into the eggs in a circular motion. Add more beaten egg if it is too dry, until a dough forms. Lightly flour the worktop and kead the dough for 10 minutes until smooth and soft. Form into a ball, wrap in clingfilm and leave to rest for a minimum of 30 minutes (can leave overnight). Cut the dough in half. On a floured surface, roll one half out into a strip that is thin enough to fit through the pasta maker. Starting at the highest setting, roll one pasta strip through. Run the dough through again but this time at a lower setting & repeat this process until the dough is at the lowest setting. Place on a floured surface and repeat with the other half of the dough. Cut circles about 8cm in diameter, out of the dough (a can of tomatoes is about the right size).

Place a teaspoon of filling in the center of half of the pasta circles. If you have any filling left over, you can freeze it to use again. On the filled circles, wet your finger and run around the edge of the circle. Place a plain pasta circle on top and pinch the edges together from the filling to edge, ensuring no air is trapped inside and that they are secured firmly. Bring a saucepan of salted water to a boil and cook the ravioli 4-5 minutes. Drain, reserving 1 tablespoon of the cooking liquid.

To make the sauce, melt the butter in a frying pan. Add the sage and cook 1-2 minutes, then pour in the stock and cook 5 minutes. Add the cooked ravioli and 1 tablespoon of the cooking liquid. Stir for 2 minutes, then serve with extra Parmesan.

The Culinary Chase’s Note: Although you can make the dough like this recipe indicates, I also like to use my food processor (being a bit lazy). Beautiful earthy flavors coming from the sage sauce which compliments the ravioli. Enjoy!