Spinach And Ricotta Ravioli

Spinach And Ricotta Ravioli
Ravioli di Spinaci e Ricotta alla Sicilana

This is a two step preparation but so well worth the effort.

Ingredients:   
Pasta

1 3/4 cup all-purpose flour
1 cup stone ground organic semolina
4 large free range eggs
1 tablespoon sea salt
1 tablespoon extra virgin olive oil

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For The Filling

1/2 small shallot, chopped

1 1/2 tablespoon extra virgin olive oil

1 pound fresh organic spinach

1 1/2 cups fresh ricotta  

1/3 cup grated Parmigiano Reggiano cheese
1/4 tablespoon ground nutmeg
Sea salt
Black Pepper

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Making the Pasta;

Mound the flour and semolina in the center of a large wooden cutting board or bowl.  Make a well in the middle of the flour and add the eggs, oil, and salt.  Using your hands, beat together the eggs and incorporate the flour starting with the outer rim of the well.  As you incorporate the eggs, keep pushing the flour up to retain the well shape.  The dough will come together in a shaggy mass when about half of the flour is incorporated. 

Start kneading the dough with both hands.  Add more flour, in the 1/2 cup increments if the dough is too wet.  Once the dough is a cohesive mass, remove the dough from the board and scrape up and leftover dry bits.  Lightly flour the board and continue kneading 3 mor minute.  The dough should be elastic and a little sticky.

Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.  Wrap the dough in plastic wrap and set aside for 20 minutes in the refrigerator to allow the dough to rest.

For the filling;

In a large Dutch oven or saucepan, sauté the shallot over low heat in the extra virgin olive oil.  When translucent, add the spinach and sauté until wilted.  Remove from the heat and cool.  Press spinach to thoroughly remove all excess water, then chop finely. Mix the spinach mixture with the ricotta, Parmigiano Reggiano and nutmeg.  Add salt and pepper to taste.

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Assembling the ravioli;

In a pasta machine or by hand, press roll the pasta twice using the 1 millimeter mark, in 12 X 4 inch sheets.

Place the pasta sheet on a wood cutting board.  Usind a small spoon, place approximately a tablespoon of the spinach filling three inches apart.

Gently cover the pasta with another pasta sheet.  The less space you leave around the edges, the better the ravioli.  If the edges are thick, the pasta can turn very chewy.  Very lightly brush the pasta with a mixture of water or egg whites. Using a pastry cutter or skall knife, cut and shape the ravioli.

To cook, fill a large pasta pot with water and heat to boiling.  Gently drop in ravioli and cook for 3 to 4 minutes.  Keep unused avioli refrigerated in a container, toss with flour to keep from sticking. 

Serves 6