It’s been an ambition of mine to make ravioli for a while. I did buy a device that was like a tray with some indentations where you put over one sheet of pasta, put in the filling then put over another sheet of pasta and go over it with a rolling pin. This looked like a dream for someone who loves efficiency like me but went completely wrong so this time I used a glass to cut out the shapes on a friend’s recommendation. Sage is such a christmassy herb for me. In the UK we generally put it into ‘stuffing’ that we have with our christmas turkey (or on it’s own if you don’t eat meat like me). I think I have Christmas on the brain already because I just bought a Christmas crochet magazine and I’ve started making some things from it so that they’ll be ready for Christmas, one of those being ‘Ferdinand the fir tree’. Anyway, I think this would make a nice Christmas Eve meal.
Serves 4 as a main, more as a fancy starter
- 300g ’00’ flour
- 2 eggs and 2 egg yolks
- 1 tbsp olive oil
- 2 cloves garlic
- 200g spinach
- 1 lemon
- 250g ricotta
- 50g butter
- handful safe leaves
- 30g parmesan
1.) First, to make the pasta, add the flour to a large mixing bowl. Make a well in the middle and crack in the two eggs. Add the two egg yolks.
2.) Mix from the inside out with a wooden spoon until it forms a ball. Sometimes I need to add a little water but if you need to only add a couple of drops at a time.
3.) Move the ball onto a worktop and knead for 10 – 15 minutes until it’s smooth. Then wrap the dough in cling film and leave to rest for 30 minutes.
4.) Whilst the pasta is resting, make the filling. Heat the oil in a frying pan and cook the garlic for a couple of minutes. Then add the spinach and leave for a couple of minutes to wilt. Zest 1/2 a lemon and grate over some nutmeg into the pan. Tip all this into a bowl and leave to cool.
5.) Once the pasta has rested, prepare into sheets. I divide the pasta into four, roll so it’s thin enough to go through the widest setting on a pasta machine and put through twice, lower the setting by 1 put through twice and keep going with each of the quarters until you get to a middle setting.
6.) Lay out one of the sheets onto a worktop.
7.) Add the ricotta into the bowl with the spinach and lemon and stir everything to combine.
8.) Then spoon on heaped teaspoons of the ricotta 5cm apart. Brush around the ricotta with a little water then lay over another sheet of pasta.
9.) Push out any airholes to the side.
10.) Find a glass that has a rim large enough to go around the filling with about 1.5 cm around the side.
11.) Cut out the pasta with the glass and place the ravioli on a plate.
12.) Boil some water and add to a large saucepan. Turn up the heat and cook the ravioli for 2 – 3 minutes, scoop them out with a slotted spoon and set aside. You will probably need to do this in batches.
13.) Grate the parmesan. Melt the butter in a frying pan and tear in the sage leaves. Fry until they start to brown then add the ravioli. Sprinkle over the parmesan and squeeze in a little lemon juice. Fry for a couple of minutes or until the pasta is starting to brown a little. Serve and enjoy.