giant ravioli…

4 people | 2 h

What you need


FOR THE DOUGH

  • 400gr. flour
  • 2 big eggs
  • 30 ml oil
  • 50 ml water
  • pinc of salt

FOR THE FILLING – so many options, let’s keep it traditional

  • 3gr. fresh ricotta, sheep’s milk
  • 300gr. spinach, boiled
  • 70gr. parmesan
  • salt
  • chilly pepper
  • nutmeg

FOR THE SAUCE

  • 400gr. of very ripe tomatoes
  • 1 glove of garlic
  • salt
  • basil
  • chilly

HOW


To make the pasta dough place the flours on a surface in a vulcano shape and make a well in the centre. Add the eggs, oil, water and a pinch of salt. Mix all of the ingredients together until you obtain a consistent dough.
Knead vigorously for at least 15 minutes. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. Make the dough into a ball, wrap it with some cling film and leave to rest in the fridge for about 30min. This is to allow the gluten to do its job and obtain a nice and elastic resulting dough to work with.

Meanwhile prepare the filling.
Boil the spinach in salted water for about 5min. Heat them up in a pan with few drops of olive oil until all liquid evaporates.. Add some chilly to give a hint of spicy.
To make the filling, whisk the ricotta in a medium bowl, add a little salt, grated nutmeg and a drizzle of extra virgin olive oil. Add the boiled spinach and a generous handful of Parmesan.

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For the tomato sauce, brown the garlic in a dash of olive oil. Add the sliced tomatoes and cook for 20 minutes, stirring regularly. Add the basil leaves and salt, remove from the heat. Blend the tomatoes with a hand blender and pass through a sieve to abtain tomatoe sauce.

To make the ravioli, roll out the pasta dough with a rolling pin until you obtain a very thin sheet. The most important part here is to roll your ravioli dough very thinly.
Note that the dough at this stage is very elastic and will tend to withdraw. Be very patient and repeat the action in all directions from the centre towards the margins.

Cut out the round shapes from the flattened dough – about 10cm diameter-
The dough should be enough for just under 30 ravioli.

Place the filling at the centre of each disc and fold the circle through the middle to close it.
It is very important to put some drops of water on the sides of each raviolo to stick the two sides of dough together, otherwise it will fall apart while boiling it.

In a large saucepan of salted boiling water, cook the ravioli for 4-6 minutes then drain.

Place the ravioli in the sause and wisk very careful.

TO SERVE:

Combine 4/5 ravioli on a plate, add some extra tomatoe sauce on the top, sprinkle with parmesan and garnish with the basil leaves and few drops of olive oil.

For a finer decoration, owen bake some cherry tomatoes to add them on top of your ravioli.

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