Ravioli

A traditional ravioli recipe.

Servings: 6-8 Servings

Ingredients

  • 2 cups plus extra of "00" grade Flour, or all-purpose flour
  • 4 Eggs - Better if organic (If not using eggs, then replace the white flour with Semolina flour)
  • 4 cloves garlic
  • 1 cup of Ricotta cheese
  • 3 oz of spinach
  • 2 oz of Parmigiano or Parmesan cheese
  • Nutmeg to taste
  • 4 oz of Butter
  • Fresh basil (6 leaves) – dried will work also
  • Extra-virgin olive oil
  • Salt
  • Pepper

Utensils

  • 3 Large Bowls
  • Large wood cutting board or flat table (countertop is fine)
  • Wood Rolling pin
  • Big Knife with a flat blade - a large cutting knife or a bread knife without a serrated edge
  • Fork
  • Ravioli cutter (optional)
  • 1 big pot for pasta
  • 1 medium pot or large sauté (frying) pan
  • Strainer for pasta
  • A natural fiber cloth to dry the pasta, or a cotton kitchen towel
  • Wooden spoon
  • Small Cutting board
  • Tongs

Instructions

For the Dough

  1. Place 2 cups Flour on a clean pastry or cutting board or any large hard surface. Counter top is fine. Using your hands shape flour into a mound. Using 2 fingers create a well starting in the middle of the mound.
  2. Crack 2 eggs into the center of the well. Using a fork scramble eggs while picking up some of the flour from the wall of the well and mix into eggs. After mixing in some of the flour using your hands mix the balance of the flour into the egg/flour mixture.
  3. Using your hands form a dough ball if the dough seems dry add water a bit at a time until it all comes together. If the dough seems too wet after adding water add some flour.
  4. Knead the dough for 8 minutes. The dough should be smooth on top and bounce back when you gently press your thumb into the surface.
  5. Wrap the dough in plastic wrap (or put it under a bowl) to rest for approximately 30 minutes.
  6. While the dough is resting, begin to prepare the filling for your Ravioli.
  7. Repeat with the other 2 pieces of dough or refrigerate for up to 2 days. Freeze for up to 2 months.

For the Filling

  1. Peel and chop 3 gloves of garlic
  2. In the pot or Sauté pan, heat 2 tablespoons of olive oil over medium heat.
  3. When oil is hot (not smoking) put in Spinach, garlic and a pinch of salt. Cook stirring until Spinach is well wilted. We want to cook as much water out of the Spinach as possible. 4.When wilted, using your tongs squeeze out any remaining water and place Spinach into a bowl.
  4. Add 1 cup of Ricotta Cheese and a pinch of nutmeg to the Spinach and mix well. Taste and add a pinch of salt if needed. Set aside.
  5. Fill your pasta pot ¾ full of water and 2 pinches of salt and put it on high heat to boil.

Back to the dough

  1. By now your dough should be rested.  Unwrap the dough ball and cut into 3 equal pieces.
  2. Sprinkle a small amount of flour on your board and place 1 piece of dough on the flour. Rewrap the other 2 pieces and set aside. Rub your rolling pin with flour. Roll out your dough until it is very thin, The thinner the better you should be able to see your fingers through the dough. If your dough sticks add more flour to the board and/or rolling pin.
  3. Your dough should end up in a rectangle shape longer then wide.
  4. Place a small amount of filling ( approx. 1 teaspoon, tablespoon is too much) around 1 long side ½ inch in from the edge about a 1/4 inch apart.
  5. Using your finger place a small amount of water around the entire edge to help seal the dough.
  6. Fold the other long side over the filling and press the edges to seal.
  7. Using your index finger press between each filling getting as much air out as possible.
  8. Cut away excess dough
  9. Cut between each mound of filling to create your Ravioli 
  10. Trim any excess dough leaving enough to seal the edges using the tines of a fork 
  11. Set aside your Ravioli on a natural fiber cloth to dry.

To Prepare The Sauce

  1. Using the flat part of your knife, smash 2 gloves of garlic peel and mince.
  2. Using the Sauté pan melt ¼ lb of butter over medium heat.
  3. Add garlic and turn heat to medium low. Its fine if butter turns brown but not too dark. You can turn the heat to low if needed.

To Cook the Ravioli

  1. Make sure your water is at a gentle boil
  2. Place the Ravioli in the water one at a time.
  3. When the Ravioli floats to the top cook for 5 minutes
  4. Using the strainer put the Ravioli into the pan with the sauce. Gently coat with the sauce. Serve immediately.