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| Photo: La Tavola Marche |
Homemade Ravioli Stuffed with Greens in Butter and Sage Recipe Egg Pasta Dough Recipe
Pasta
Serves 1
100 grams (or 1 scant cup) of tipo 0 flour (high quality AP flour)
1 egg
pinch of salt
Pour flour onto the table in a mound. Make a well in the center & crack the eggs into the well.
Slowly incorporate the eggs into the dough using a fork - pulling in the flour to the center of the well. Form into a nice dough, knead for 5-10 minutes until you have worked the dough well & it has a nice shiny outside. Let stand for half hour to hour & then roll out.
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| Photo: Stephania Hua, Lick My Spoon |
Filling1 cup (200 gr) (greens (chard, spinach), boiled, drained, squeezed
salt in the water
1/2 cup (125 gr) of sheep’s milk ricotta
1/4 cup (50 gr.) of grated parmesan
squeeze of lemon juice
salt & pepper
Mix all the ingredients together in a bowl. The mixture/filling must be dry - a moist filling you will have difficulties closing the ravioli with too much moisture in-between the pasta sheets.
Mix it all up - use to stuff cappelletti, tortellini or ravioli.
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| Photo: Stephania Hua, Lick My Spoon |
To stuff your ravioli ~ • Roll out a sheet of pasta to 2-3mm thickness -the thinner the better.
• Evenly space out small mounds of filling.
• Lay another sheet of pasta over the top.
• With your fingers gently smooth out any air bubbles, making the basic form of the ravioli.
• Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed without any trapped air.
Tip: To avoid having ravioli from bursting in the water - do not overfill. Too much filling makes the dough over-stretch
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| Photo: Stephania Hua, Lick My Spoon |
Ravioli with Butter & Sage • In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1- 2 minutes.
• Raise the heat, toss in your cooked pasta with a bit of pasta water.
• Season with salt & pepper & serve.
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| Photo: Stephania Hua, Lick My Spoon |
Tip: Ravioli can freeze well in a single layer on a baking sheet, then transferred to a freezer bag. Will last for a few weeks in the freezer. To cook frozen ravioli toss in the boiling water frozen. Allow to cook 2-3 minutes and then try one to make sure the filling is not still cold in the middle.
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