Pasta Flour Spinach And Ricotta Ravioli

Pasta Flour Spinach and Ricotta Ravioli

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7-15 minutes depending on the thickness of your pasta 25-30 parcels Nuts Vegetarian

Equipment:

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pasta machine or rolling pin, large 2lt saucepan, 2 x mixing bowls, large chopping board or tray

Ingredients:

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SPINACH AND RICOTTA FILLING
150g cooked spinach, cold
100g ricotta
75g parmesan, grated
¬Ĺ tsp ground nutmeg
salt and pepper
water, for brushing

PASTA DOUGH
160g Doves Farm Organic Pasta Flour
pinch of fine salt
3 eggs
flour, for dusting

TO COOK AND SERVE
2l water
1 tsp salt
olive oil
fresh parsley, chopped
parmesan, grated

Method:

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Spinach and Ricotta Filling

  1. Put the cold, cooked spinach into a mixing bowl.
  2. Add the ricotta, parmesan, nutmeg, salt and pepper and stir to combine.

 Pasta Dough

  1. Put the flour and salt into a mixing bowl and stir to combine.
  2. Break the eggs into the middle and beat them allowing a little flour to be incorporated each time you stir.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

 Ravioli Pasta Using a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into eight pieces.
  3. Roll each piece of dough into a rectangle, turning it over regularly and dusting lightly with flour.
  4. Continue rolling the dough until it is 1mm/1/32” thick.
  5. Cut the dough sheets into 4x10cm/1½x4” rectangles and dust lightly with flour to stop them sticking.
  6. Repeat with all the pieces of dough.

Ravioli Pasta Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into 8 pieces.
  3. Flatten each piece of dough and pass it through the widest, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half to make a smaller rectangle and pass it through the roller two more times.
  5. Decrease the roller width 3 or 4 notches and pass each rectangle through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour.
  6. Continue reducing the roller width until the pasta sheet is 1mm/1/32” thick.
  7. Cut the dough into 4x10cm/1½x4” rectangles and dust it lightly with flour to stop it sticking.
  8. Repeat with all the pieces of dough.

To Fill Spinach and Ricotta Ravioli

  1. Dust a large chopping board or tray with flour.
  2. Brush a little water around the edges of the small pasta rectangles.
  3. Transfer the rectangles to the flour dusted chopping board or tray.
  4. Put a small teaspoonful of spinach and ricotta filling in the middle of each rectangle.
  5. Lift one side of the rectangles over its filling, pressing around the filling to exclude air and joining the pasta joins at the edges.
  6. Using the back of a fork, press around the ravioli edges to ensure they are sealed.
  7. Dust the ravioli lightly with flour.
  8. Leave to dry for 1 hour and chill for up to 24 hours.

 To Cook and Serve Spinach and Ricotta Ravioli

  1. Put the water and salt into a large 2lt saucepan and bring it to a rolling boil.
  2. Add the ravioli and stir to ensure it is free flowing in the water.
  3. Cook for 7-15 minutes, depending upon the size and thickness of the ravioli.
  4. Warm the serving dish.
  5. To test if the ravioli is cooked, carefully remove a piece from the pan, cut the pasta with the side of a fork and if the pasta resists, continue to cook, repeating the fork test every minute.
  6. When cooked drain the ravioli and return it to the cooking pan.
  7. Sprinkle with olive oil, stir gently and tip into the warm serving dish.
  8. Finely chop the parsley and scatter it over the ravioli.
  9. Serve immediately accompanied by a bowl of grated parmesan.

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