Our “European Recipes” blog series has been running for a little while now, and so far our guest bloggers have taken us to Finland, France and Ireland. Of course one of the most popular European cuisines in Australia (and in the world) is Italian, so when Krissie from Pearls of Style contacted me to asked if she could share with us her favourite ravioli recipe, I couldn’t refuse! Ravioli is one of the oldest dishes in the Italian cuisine with the earliest mention appearing in the writings of Francesco di Marco, a merchant of Venice in the 14th century.
Spinach & Ricotta Ravioli
Ingredients (serves 4)
- 200 g plain flour
- 2 eggs
- 1 egg yolk, beaten (extra)
- 200 g ricotta cheese
- ½ bunch silver beet, blanched and chopped
- 2 cloves garlic, crushed
- 1 teaspoon nutmeg
- 1 tablespoon olive oil
- 2 tablespoons cream
- Salt and pepper
- 2 dessert spoons tomato paste
- ¾ cup water
- 2 teaspoons caster sugar
1. Make your pasta. Place flour on a bench-top with a well in the middle and crack the two eggs in reserving the extra yolk. With a fork in one hand and the other supporting the edges, slowing whisk the eggs whilst gently bringing the flour in together. Once combined, gently knead the pasta dough for about 5 minutes. You’ll know it’s ready when you push it with one finger and it springs back. Wrap in cling-wrap and set aside for 30 minutes to rest.
2. Once your pasta is rested, split the dough into 2 sections and punch down until it’s thin enough to fit through the widest setting of your pasta maker. Dust the machine with flour and roll the pasta through. Fold it into 3, rotate 90 degrees and roll through the pasta maker again. Continue this process until the dough is the width of the machine. Now begin to roll your dough thinner, going through each setting until you reach the second last. Line the back of a chair with a tea towel and hang your pasta to dry for 5 minutes. Repeat with the other ball of dough.
3. Whilst the pasta is drying, make your ravioli filling by combining the six ingredients and seasoning well. Stir until ingredients are well combined.
4. Once dried, lie your two pasta sheets on the bench next to each other. Place dessert spoon dollops of the mixture along one sheet of pasta, approximately 3-4 cm apart. Using your extra egg yolk, brush around the sides of each dollop of filling and seal by lying the other pasta sheet on top and gently pressing down around each filling. Using a sharp knife, trim the pasta between each ravioli and any uneven sides.
5. Using a large saucepan, bring salted water to the boil and cook 4-5 ravioli at a time for about 3 mins or until al denté. Repeat with remaining pasta.
6. Meanwhile make your tomato sauce; in a small saucepan, place the tomato paste, water and sugar and cook over medium heat until it boils. Season well and simmer for 2 minutes until the sauce thickens, then turn off and leave to cool.
7. Serve ravioli with a generous pour of the tomato sauce. Simplistic, homemade Italian
at its best. Bellisimo!
Thank you Krissie for sharing this recipe with us! If like Krissie you would like to share your favourite European recipe, leave a comment below.
Copyright: the photos in this post are the property of Krissie Rogers.