Ingredients:
- INGREDIENTS for the FRESH TOMATO SAUCE
- 2 cloves of garlic, minced
- 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.
