Spinach Ravioli

 

Ravioli (for about 20 pieces)

1 1/3 cup (166g) 00 flour

2 eggs

2/3 cup (83g) 00 flour, 1 egg

Is the perfect ratio for the pasta, Increase as desired to make more raviolis)

1. knead very well until you have a smooth dough. Wrap in plastic wrap and let rest for at least 30 minutes

2. roll the dough through a pasta machine. Work it through the widest setting 5 times, folding in half after each passage. If dough seems sticky, dust lightly with flour. If sheet becomes too long, cut in half and work with one half. Pasta sheet should be very thin

3. arrange a sheet of pasta (40cm x 5cm) on a floured surface. Place a spoonful of spinach filling leaving a space of 2" (5cm) in between each

4. cover pasta sheet with another strip of pasta dough

5. pinch the dough firmly around the filling

6. cut the ravioli with a pasta cutter

7. place on a floured tray. Turn after 15 minutes to avoid bottom sogginess on one side

8. cook ravioli for 4-5 minutes in salted water until they float to the top

Filling

1/2 pound (225g)  frozen spinach, thawed and very well drained!

1/2 pound (225g)  ricotta cheese

1 cup (100g) parmesan cheese

1 egg yolk

salt and pepper to taste

pinch of nutmeg

Season filling strongly as pasta dough is unseasoned

Combine all ingredients and mix well. Place in refrigerator to firm up

Sugo

2-3 tablespoons (30-45ml) olive oil

3 cups (720ml) passata

2-3 (480-720ml) cups water

5-6 garlic cloves, thinly sliced

1 small onion, finely chopped

2 tablespoons tomato paste

1/2 teaspoon or more chili flakes

fresh basil leaves 

salt & pepper to taste

1. heat olive oil, add garlic and onion. Cook until soft and fragrant. Add chili flakes, and then mix in tomato paste

2. pour in passata and water, season with salt and pepper, and bring to a boil. Reduce heat to low, add basil leaves, and simmer half covered for 1 hour

Serve raviolis with sauce tomato sauce and sprinkle with fresh parmesan cheese