Ok, we've already made ravioli with a more "unusual" pumpkin filling, now we are going to do the "classical" approach with the ricotta cheese and spinach filling.
For the filling, its easy and is very simple:
Serves 4 (approx. enough to prepare medium size ravioli using 1lb (450g) flour)
YOU'LL NEED:
- 1.5 lb fresh baby spinach
- 30 oz ricotta cheese
- 2 T spoons unsalted butter
- 1 large egg
- 1 T spoon nutmeg
- 4 oz grated parmigiano cheese
- salt & pepper
PREPARATION:
Start off by cleaning the spinach (take the stems off) and boil in salted water until the leaves are soft (not more than 3-4 minutes). Remove, drain completely. In a skillet place the butter on low heat and add the spinach and add a dash of salt. Cook until the liquid has reduced nearly completely.
Remove from skillet and let cool. In a medium size bowl, add the ricotta cheese, the egg, nutmeg and parmigiano cheese and a dash of salt and a t-spoon black pepper and mix well.
When the spinach has cooled, cut well and add to the ricotta mixture and create a very uniform consistancy.
And that's it!
When your dough is prepared for the rivioli, place approximately a t-spoon ball shape of the ricotta/spinach mixture approximately 2 - 2.5 inches apart on your dough strip (just under the mid point). With egg white you will need to paint a thin strip along the upper and lower edges of your dough strip, then fold over the top end of the strip and attach to the lower end.
At this point you are ready to seal in your filling areas to eliminate the air pockets and use either an espresso cup or a ravioli cutter to form the shape of your ravioli, cut them apart and with a fork you will want to close around the sealed areas of the ravioli so that they will not open up when placed in boiling water.
ENJOY!
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