Today we take you to a small Italian village with traditional Italian houses, the shouting of the traders in the small streets and the breathtaking smell of freshly made pasta. Join us in bringing this great Italian flair to your home kitchen and prepare these delicious ravioli. Ravioli come in all shapes, sizes and flavours. Of course, the best known are the classic, square ravioli with the jagged edges and the round filling in the middle. Today we're making exactly these classic ravioli with a delicious spinach and ricotta filling. There is not much at all to consider when making the ravioli. They are quite uncomplicated and simple to make, just a little time-consuming, but for homemade pasta, any effort is worth it, isn't it?
1 h.
20 min.
3 min.
4-6 persons
400 g white flour
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
Put the flour on a clean work surface and make a well in the middle.
Now add the four eggs and the olive oil to the well.
Sprinkle the salt all around the flour.
Now whisk the eggs with a fork, always taking a little flour away from the edges.
As soon as the mixture starts to thicken, put the fork aside and start to knead everything carefully with your hands.
Be sure to use all the flour.
The dough should be smooth and slightly leathery. If the dough is too dry and crumbly, you can add a little water.
Of course, you can also use a food processor to knead the dough. Simply put all the ingredients in the bowl with the dough hook and knead for about 5 minutes.
Wrap the dough in cling film and chill for 1 hour.
Meanwhile, you can continue with the filling.
365 g white flour
35 g tomato powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
370 g white flour
30 g wild garlic powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
370 g white flour
30 g porcini powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
380 g white flour
20 g beetroot powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
365 g white flour
35 g spinach powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
380 g white flour
12 g sepia ink
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt
500 g fresh leaf spinach
250 g ricotta
50 g Parmesan (grated)
1 pc. Clove of garlic
1 tbsp. olive oil
Salt, pepper and nutmeg to taste
Put some water in a high pan, salt lightly and bring to the boil.
Wash the spinach leaves thoroughly with cold water.
When the water boils, you can now add the washed spinach and let it simmer.
As soon as the spinach has collapsed, strain it and squeeze it well so that there is as little water as possible in the filling.
Now put the garlic in a clean pan with a tablespoon of olive oil, sauté it briefly and then add the squeezed spinach.
Season with salt, pepper and a little nutmeg, remove from the heat and leave to cool for about 30 minutes.
If you don't want to cook the spinach, you can use frozen spinach leaves. In that case, just add the garlic fresh and don't sauté it.
Once the spinach has cooled, you can chop it very finely and mix it with the ricotta in a bowl.
Now mix in the Parmesan cheese and finally season everything again with the spices.
Before you fill the filling into a pastry bag, be sure to test whether you have really seasoned it well enough and, of course, to prepare yourself for the delicious end product.
Place the filled piping bag in the fridge for another 30 minutes. During this time, you can roll out the pasta dough and prepare the mould.
Some flour
Cooled pasta dough
Cooled filling
A little water
A little butter
Fresh sage
You can now take the finished dough out of the fridge, cut it in half and put one half back in the fridge.
Dust your work surface with a little flour and roll out the dough lengthwise. Make sure that you roll out the dough
do not roll out wider than the pasta machine.
Set the thickness of thePasta machineTo "0" and let the dough run through once.
Now set the thickness to level "1" and let the dough run through again.
Repeat this process until you reach level "7".
The dough should make a nice, thin and long sheet.
Now flour your Ravioli mould a little, place the beginning of the pastry sheet over it and press it into the troughs.
Now fill these cavities with the cooled spinach-ricotta filling.
Now grab a Brush and brush the edges and spaces with a little water.
Now fold the overhanging part of the dough sheet over it, press it down a little and cut off the overhanging remnants.
Finally, roll over the ravioli with a small rolling pin, remove the excess dough and remove the ravioli from the mould
and place on the floured work surface.
Now bring salted water to the boil in a large pan and add your freshly prepared ravioli.
In a separate pan you can melt some butter and add some fresh sage.
The ravioli are ready as soon as they float to the surface, which takes about 1 min.
Now you can strain the ravioli and put them in the pan with the melted butter and sage.
Toss briefly in the pan and off you go to serve!
Slice some fresh parmesan over the top and you're done! Time to enjoy!
You can knead the rest of the dough again and either put it back in the fridge or repeat the rolling procedure and make another ravioli sheet or put the pasta attachment on the pasta machine and run the dough through several times. You can either leave the finished pasta to dry on a pasta rack or dust it with flour and twist it into little nests and leave them to dry as such. These have a shelf life of several months!
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