- Rolled out Egg Pasta Dough
- 100g Ricotta (3.5 oz, 1/2 cup)
- 100g Grated Parmigiano Reggiano cheese (3.5 oz, 1/2 cup)
- 60g Boiled and well pressed Spinach (1/3 cup)
- 1 Egg
Directions to make Spinach Ravioli
In a bowl mix all stuffing ingredients with a fork.
Cut your rolled pastry in 8cm (3in) squares.
Put the stuffing in the center of your squares and fold making rectangular ravioli.
With a fork press gently all around the border to make sure the stick together. If the dough is dry you can brush or spray the ravioli a little water before folding them in order to ease the sticking.
Once the pasta rises to the top of the pot, taste and then strain the pasta.
Fresh pasta cooks quickly, depending on how thin you have made the dough. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender.
Place them in a shallow bowl or plate and serve with your favorite sauce.
The simplest sauce for Ravioli is butter melted with fresh sage, and grated Parmigiano Reggiano cheese, as often used on tortelloni.
If you want to learn how to make STUFFED PASTA, join our class: