Pasta

Ricotta and Spinach Ravioli

To prepare the tomato concassé, cut out the stem of the tomato and cut an “X” at the blossom end. Blanch them for a minute, then peel off the skin. Halve them and remove the seeds. Chop. You can certainly make the pasta dough in a stand mixer.

Ingredients:

  • INGREDIENTS for the FRESH TOMATO SAUCE
  • 2 cloves of garlic, minced
  • 3 ½ cups tomato concassé or a 28 oz. can Rega San Marzano Tomatoes passed through the medium disc of a food mill Rega DOP San Marzano Whole Peeled Tomatoes
  • Sea salt and freshly milled pepper to taste
  • INGREDIENTS for the FILLING
  • 1 lb. fresh spinach
  • 1 ½ cups ricotta cheese
  • ¾ cup Parmesan cheese
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon finely milled fresh pepper
  • 1/8 teaspoon freshly grated nutmeg
  • INGREDIENTS for the PASTA (approximately 60 ravioli)
  • 1 ¼ cup durum grain flour
  • 1 ¼ cup “0” (Zero) type flour
  • 6 egg yolks
  • 3 whole eggs
  • GARNISH
  • ¼ cup grated Parmesan
  • ¼ cup loosely packed basil leaves, torn

Preparation:

Time: 3 hours
Yield: 4 SERVINGS
  • MAKE the PASTA.
  • Sift the two flours together into a mound on a board.
  • Make a well in the center of the flour and add the eggs.
  • Use a fork to incorporate the flour into the eggs, starting with the inner rim of the well.
  • Gather the dough into a ball and knead by hand until elastic, about 10 minutes.
  • Wrap the dough in plastic wrap and let it rest for 30 minutes.
  • Flatten the pasta dough by hand, then use a pasta machine to stretch it. Pass it through the machine 3 times on the first setting, twice each on the following settings, until it becomes thin.
  • Cut the pasta into 2-inch circles with a biscuit cutter or a drinking glass.
  • ASSEMBLE the RAVIOLI.
  • Place a teaspoon of filling in the middle of the circle and then close the pasta over the filling to create a half-moon shape. Use a bit of water to seal the two edges of the pasta, if necessary.
  • ASSEMBLE the DISH.
  • Boil the pasta in abundant, salted water for 3-4 minutes.
  • Remove the ravioli from the water and add to the tomato sauce with a spider or a slotted spoon and let them cook an additional minute in the sauce.
  • Turn off the flame add the Parmesan.
  • Plate and garnish with the torn basil leaves.
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