This was recently made, and delicious! I will be the first to admit that I am usually too lazy to make my own pasta – living next door to Italy means we have both dried and fresh versions in every grocery store. Having said that, I have made this occasionally and what can I say? Home-made is the best! In the picture you’ll notice two colours of pasta; we substituted a bit of the spinach for some of the flour in the basic dough recipe; experiment and see how much you’ll need, and add a bit of flour to compensate for the extra moisture if needed.
Hand-Made Spinach & Ricotta Ravioli
250 gr. Flour
2 eggs, beaten
2-4 Tbs. Water
1 Tbs. Oil
Mix into a smooth dough; tip out onto a floured surface and knead with your hands until it is smooth and elastic. Return to the bowl, cover and let it rest for 30-60 minutes.
300 gr. Frozen, chopped spinach
200 gr. Ricotta, diced
100 gr. Parmesan cheese, grated
1 garlic clove, pressed or finely chopped
a pinch of Nutmeg
1/4 tsp. Salt
A few grinds of pepper
Thaw the spinach, press the extra liquid from it, and chop if it’s not already chopped. Mix everything together.
Halve the dough; set aside half. On a bit of flour, roll out the half dough into a thin rectangle (~32×46 cm), loosening it occasionally from the work surface. With a dough cutter (pizza cutter or a knife), trim the edges to straighten.
About 4 cm from the edge of the dough, about 2 finger-widths apart, spoon ~1 tsp. Across ONE row only, covering the rest of the dough with plastic to keep it from drying out.
With a bit of water on your finger, moisten a strip of dough between each filling mound and along the outer edges.
Fold the dough from the edge up and over the filling, pressing down on the outer edges and between each mound. With a dough wheel, or butter knife, cut the dough free from the rest of the dough, and slice between each ravioli, pressing together firmly if still needed.
Spread the finished ravioli on a plate to dry while you prepare the others.
In simmering, salted water, simmer the pasta for 5-7 minutes (avoid boiling, as it will burst the ravioli). If you want to cook all 60 ravioli at once, use a wide, deep pan. If you do it in batches, then place the cooked pasta, drizzled with a bit of melted butter, into an oven-safe pan with a lid, and keep it warm in a low-heated oven (50-100°C / 120-200°F).
Serve with your favourite pasta sauce, and grated cheese. Serve with a robust red wine, for example a somewhat buttery Chardonnay or a full-bodied Pinot Gris. Fleshy, aromatic whites with a hint of fruit and oak are well suited to this dish. Thanks to The Wine Review for this tip!