LA CIVETTA April 2019 - Page 65

step one

Put the flour onto a clean surface and make a well in the centre. Break the eggs into the well. Beat the eggs with a fork, being careful not to incorporate the flour.

step two

Now, mix the beaten egg into the flour from the bottom of the well using the fork until the dough in the centre is smooth. With your hands, gradually incorporate the flour from the outside of the well to the centre, kneading it gently until the dough comes together and is completely incorporated and has an elastic feel. Feel free to add more flour if the dough feels too sticky but be careful to not add too much because this will affect the consistency of the pasta. If in doubt, keep kneading.

step three

Once kneaded, roll the dough into a ball, cover with cling film and leave it for at least 30 minutes. While the pasta dough is resting, it’s time to prepare the filling.

step four

Rinse the spinach and using a non-stick frying pan, pour the rinsed spinach into the pan and cook for a few minutes until wilted.

step five

Drain the spinach to remove any excess liquid and set aside. Put the ricotta and spinach in a large bowl and mix together, seasoning with a pinch of salt and pepper. Chop the spinach up and add to the ricotta cream. Mix the ingredients well. If you have a piping bag, transfer the mixture to a piping bag; if not, don’t worry!

step six

Roll the dough out thinly on a lightly floured surface, either using a rolling pin or a pasta machine. Using a knife or a serrated cutter, cut strips of dough about 6cm wide. Pipe or scoop a small amount of mixture and repeat along each strip of pasta, ensuring that there is roughly 3-4cm between each scoop of the filling.

step seven

Cover the strips of pasta with another strip of pasta and then cut the pasta strips to make individual ravioli, each one in a square shape. Now they are ready to cook in boiling water for 2-3 minutes! Enjoy!


Photography: pepebarbara - Instagram