NONNA IGEA’S FRESH RAVIOLI PASTA WITH RICOTTA AND SPINACH
Ravioli are half-moon shaped pasta famous all over the world filled with ricotta and spinach. Learn how to make ravioli from scratch with my very own Nonna Igea who has been making them for over 60 years! These delicious pockets of pasta are best served al-dente and be warned, once you start…just try and stop at a few!
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HOW TO MAKE RAVIOLI FROM SCRATCH
INGREDIENTS:
PASTA DOUGH:
1kg/8 cups plain flour
8-10 large eggs (farm fresh is better if you can get them)
FILLING
350g/12 cups fresh spinach
600g/21.16OZ ricotta (strained)
Water (as much as is needed)
1 x egg
Parmesan cheese
Nutmeg
METHOD:
STEP ONE – THE FILLING
1. To make fresh ravioli pasta, you start with the filing! The first step is to remove the stalks from the spinach leaves and discard them.
2. Then, thoroughly wash the spinach. Rinse it, remove the water and then rinse again, putting the leaves into a medium pot.
3. Add some fresh water to the pot, and put it on the stove at a low to medium heat.
4. Add a pinch of rock salt, mix it through and then leave it to boil with the lid on, stirring it every so often so that the leaves on top cook too.
5. Once the spinach is cooked, strain it and press all of the water out using a wooden spoon.
6. Next, put it onto a flat plate, spread it out and leave it to cool.
7. Put the ricotta into a mixing bowl and squash it down using a fork.
8. Sprinkle in some nutmeg (or cinnamon, but Nonna chooses nutmeg every time!)
9. Next, add an egg, mixing it through really well, before adding up to two cups of grated parmesan cheese.
10. Mix again using the fork and taste the mixture to see if you might need to add a few more sprinkles of cheese or maybe a pinch of salt.
11. Next, put the spinach you cooked earlier into your hand, and squeeze out any remaining water, before chopping it up using a pair of scissors (or a chopping board and knife).
12. Add the strained spinach to the ricotta, and then mix well with your fork before adding a generous amount of grated parmesan and mix once again!
STEP TWO – MAKE THE FRESH PASTA DOUGH
1. Put 1 kg/8 cups of flour on to your chopping board to make the fresh dough for your ravioli pasta.
2. Create a well in the middle of the dough, and crack 8/9 eggs into it, leaving one to the side in case it is too dry while kneading.
3. Beat the eggs well, using a fork or your hands, before slowly dusting in the flour on the sides of the well, combining it with the egg.
4. Continue to mix the egg and flour, bringing it together and then slowly creating a pasta dough. There will be lots of flour crumbs that break away from the dough, keep cleaning the bench by putting these pieces back into the dough and continuing to mix.
5. Once the dough starts to thicken, use both hands to knead the dough, until it starts to smooth out and all the flour disappears.
6. Be careful not to knead the dough too much or it will harden and the pasta will not be right for fresh ravioli!
7. Leave the pasta to rest for a few minutes, covering it with a bowl.
STEP THREE – MAKE THE RAVIOLI
1. Attach your pasta machine to the bench you are working on, and sprinkle some flour on to it. Turn the nozzle to the widest setting (normally ‘1’).
2. Cut a small portion of dough in preparation for the first sheet of pasta and press down on it slightly with the tips of your fingers before taking it through the pasta machine to flatten it……..
Keep reading the ravioli recipe on Vincenzo’s Plate website https://www.vincenzosplate.com/recipe-items/how-to-make-ravioli/
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