Same video with music : https://www.youtube.com/watch?v=jnh4-DYA1Mg
Ingredients:
Egg pasta dough:
– 280 gr (2 1/3 cups) all purpose flour
– 2 whole eggs
– 4 yolks
Ravioli filling:
– 500 gr (17.5 oz) fresh spinach
– 250 gr (8.8 oz) fresh ricotta
– 30 gr (1 oz) parmigiano reggiano
– salt
– black pepper
Sauce and garnish:
– butter
– sage
– black pepper
– parmigiano reggiano
Instructions:
1. Make the Pasta Dough:
• On a clean surface, pour the flour and create a well in the center.
• Crack the whole eggs and egg yolks into the well.
• Gradually incorporate the flour into the eggs until a dough forms.
• Knead the dough for about 10 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
2. Prepare the Ravioli Filling:
• Heat a drizzle of olive oil in a skillet over medium heat.
• Sauté the fresh spinach until wilted and any excess moisture evaporates, for about 5-7 minutes.
• Chop the sautéed spinach finely.
• In a bowl, combine the chopped spinach, fresh ricotta, grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until thoroughly combined. Adjust seasoning to taste.
3. Roll out the Pasta Dough:
• After resting, divide the pasta dough into smaller portions.
• Roll out each portion of dough into thin sheets using a pasta machine or rolling pin.
4. Fill and Shape the Ravioli:
• Place small mounds of filling onto one sheet of pasta, leaving space between each mound.
• Carefully place another sheet of pasta on top.
• Press around each mound of filling to seal the ravioli and remove any air pockets.
• Shape the ravioli into “plin” style: Using your fingers, fold each ravioli over itself to form a small half-moon-shaped package. Press firmly along the edges to seal.
• Cut the ravioli into squares or use a ravioli cutter.
4. Cook the ravioli:
• Bring a large pot of salted water to a boil.
• Carefully drop the ravioli into the boiling water.
• Cook the ravioli for about 3-4 minutes, or until they float to the surface.
• Meanwhile, in a separate skillet, melt butter over medium heat. Add sage leaves and cook until fragrant.
• Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the butter and sage.
• Gently toss the ravioli in the butter and sage sauce until coated.
5. Serve:
• Serve the ricotta and spinach ravioli hot, garnished with grated Parmigiano Reggiano cheese if desired.
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00:00 Eggs pasta dough
02:26 Ricotta and spinach filling
05:25 Shaping ravioli
08:06 Cooking and eat
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Thanks for watching!
09:05 am hello 🙂 280 gr (2 1/3 cups)all purpose flour 2 whole eggs and 4 yolks rest in the fridge for at least 1 hour in the meantime prepare the filling 500 gr (17.5 oz) fresh spinach 250 gr (8.8 oz) fresh ricotta 30 gr (1 oz) parmigiano reggiano salt black pepper mix well
Transfer to a piping bag with a plain nozzle 11:30 am roll the dough now it’s time to shape the ravioli seal the pasta pinch and cut the ravioli 01:06 pm butter and fresh sage cook in boiling water fresh pasta doesn’t take long to cook stir in butter and serve black pepper parmigiano reggiano
Thanks for watching!