Pasta, Noodles and Rice Recipes - Ravioli with Spinach and Ricotta Recipe

Ingredients

Serve 4-6

• 1 quantity Basic Egg Pasta

Filling:

• 250 g/8 oz spinach, stalks removed

• 125 g/4 oz ricotta cheese

• 25 g/1 oz freshly grated Parmesan cheese

• grated nutmeg

• 1 egg, beaten

• salt and pepper

To serve:

• 50 g/2 oz butter, melted

• 1/2 sage leaves, torn

• freshly grated Parmesan cheese

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Method:

1. First make the filling. Put the spinach into a saucepan with just the water left on the leaves, cover and cook over a very low heat until wilted. Drain in a colander, pressing down firmly with a wooden spoon to squeeze out excess moisture, and then chop roughly. 

2. Put the ricotta and Parmesan into a bowl and mix in the spinach. Season with salt, pepper and nutmeg, and add the beaten egg, mixing well to a paste.

3. Roll out the pasta as thinly as possible on a lightly floured surface and cut exactly in half. Place teaspoons of the filling on one piece of pasta, spacing them about 5 cm/2 inches apart.

4. Cover with the second sheet of pasta and press gently around each little mound with your fingers. Using a pastry cutter wheel, cut the pasta into squares.

5. Place the ravioli in a saucepan of gently boiling water and cook for 4-5 minutes, until they rise to the surface. Drain and pile into a warmed serving dish.

6. Sprinkle with the melted butter, sage and grated Parmesan, and serve immediately.