Spinach and Ricotta Ravioli With Basil Sauce


Preparation time: 1 hour 20 minutes
Serving: 4

Ingredients for the pasta:
150 g of flour for pasta
350 g of semolina flour
2 large eggs
10 egg yolks

Ingredients for the pesto:
30 g of walnuts
1 bunch of basil
1 clove of garlic, minced
25 g of Parmesan cheese,
freshly grated
olive oil

Ingredients for the filling:
20 g of butter
200 g of spinach
salt and freshly ground black pepper
350 g of ricotta or soft goat cheese
grated zest of 1 lemon

Ingredients for the sauce:
1 shallot, finely chopped
1 tablespoon of olive oil
500 ml (16 fl oz) of double cream
juice of 1 lemon

1. To make the dough, blend all the ingredients in a food processor until a mixture of the consistency of breadcrumbs is obtained. Empty up a floured surface and knead until a silky dough is obtained. Wrap in film e let it rest in the fridge for about 1 hour. 

2. Meanwhile, prepare the filling. Melt the butter in a large pan and let it dry spinaches. Season with salt and pepper. Squeeze the water e put in a bowl. Add the ricotta and lemon zest and season to taste.
3. For the pesto, toast the walnuts in a dry pan until golden brown. With the help of a pestle and mortar, break them up with the garlic and basil leaves, reserving the stems. Add the Parmesan, soften with oil and season.

4. For the cream sauce, sauté the chopped shallot in a pan with the oil until softened. Add the basil stems kept aside and allow to soften 3-4 minutes. Add the cream and reduce slightly. Season with salt and pepper and also add the lemon juice.

5. Using a pasta machine, roll out the dough to the thinnest level. Form 2 rectangular sheets of dough. Place spoons of filling over the first sheet of dough at intervals of approximately 5 cm (2 inches) apart. Brush the filling with a little water and cover with the second sheet of pasta. Using your fingers, press around the filling to remove air. Cut out the ravioli, using a shortcrust pastry utility knife approximately 5 cm (2 inches) in diameter.

6. Then Cook the ravioli in boiling salted water for about 5 minutes. Drain and serve on hot plates with the cream sauce and spoonfuls of pesto above and a handful of basil leaves as a garnish.

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