LA CIVETTA April 2019 - Page 64



ravioli di ricotta e spinaci

Photography: Lagrotta_ph - Instagram

One of the simplest, yet delicious Italian ‘primo piatto’ [starter] is fresh ravioli with ricotta and spinach. It is a vegetarian delight. The word ‘ravioli’ comes from the Italian ‘riavvolgere’ which means ‘to wrap’, and is a simple dish, traditionally paired with green herbs, fresh cheese and beaten eggs, as well as variations including meat. The recipe for ravioli changes not only from region to region, but from family to family, each with their own secret ingredient; for example, adding a little grated lemon peel or some lime for extra flavour. For many of us, ravioli is a meat stuffed pasta dish with tomato sauce. Not in Italy. Traditional, and dare I say it, true ravioli is simple, consisting merely of a filling of spinach and ricotta, and a little salt and pepper for flavour. Many people often avoid making ravioli, and making fresh pasta in general, since many fear it is too difficult to perfect. However, by following this simple recipe, you will be surprised how easy it is to prepare this traditional Italian dish. This recipe has been adapted from Giallo Zafferano and is an incredibly simple recipe, perfect as a main meal, or if you’re planning an Italian style dinner, a tasty ‘prima piatta’.

ingredients for 12-16 ravioli

(dependent on size)

275g 00’ Grade pasta flour, and some spare to cover the surface (this can be found in most supermarkets)

3 eggs

For the filling:

250g Spinach

125g Ricotta cheese


Black Pepper

50g Parmesan Cheese to grate (this is better if it is fresh

by catherine simpson