Ravioli di Spinaci e Ricotta
Ingredienz
Use the recipe foa ‘omemade pasta ‘pasta ascuita’ on the previous page but keep it ‘as one large sheet that you will need to cut in arf.
Imperial Metric
Eight ounzes of spinach leaves 250grms of fresh spinach leaves
Foa ounzes of fresh ricotta cheese 125grms of fresh ricotta cheese
One ounz of fresh parmesan cheese 25grms of fresh Grano Padano
Sawlt an’ milled black peppa salt and freshly milled black pepper
Gratid nutmeg grated nutmeg
One free range egg, beaten 1 free range egg, beaten
Serve wiv
Too ounzes of butta 50grms of butter
Free to foa fresh sage leaves 3 to 4 fresh sage leaves
Gratid parmesan cheese grated parmigiano cheese
To make the fillin’, first wash the leaves an’ chop any stalks from the spinach. Place in a sawsepan an’ gentli cook foa five minits without any wautta. Drain by pressin’ daan wiv a plate to squeeze out any excess moisture an’ chop very finely. Put the ricotta an’ parmesan cheese in a bowl an’ mix in the choppt spinach. Add the beaten egg, seasoning an’ nutmeg makin’ a paste.
Roll out the pasta sheet as fin as possible on a flowered, cold board an’ cut into too equal pieces. Arrange the ricotta an’ spinach fillin’ at regular spacin’s awl ovva the sheet at 2 inch intervals; usin’ a teaspoon size foa each portion. Covva wiv the uvva sheet pressin’ araand each maand wiv yoa fingas. Usin’ a pastry cutta wheel, cut the pasta into squares. Cook the ravioli gentli foa foa to five minits. Drain an’ serve wiv meltid butta, sprinkuled wiv sage an’ parmesan cheese.
The ideal wine foa this meal is Barco Reale from vino da Tavola di Tosacano. A rarvva light fruity number that I gets direct from mi mate Valantino in Turin
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