Spinach Ravioli (Ravioli di Spinaci)
You must squeeze all the moisture out of the cooked spinach or the filling becomes watery. Serve these ravioli with the Meat Sauce or the Tomato and Basil Sauce. Or simply serve the ravioli with some melted butter and grated Parmigiano-Reggiano cheese. If you like, warm several minced sage leaves in the melted butter.
Special tools: Ravioli cutter, strainer-skimmer
Preparation time: 45 minutes
Cooking time: 8 minutes
Yield: 4 servings
1 recipe Fresh Egg Pasta
1 cup ricotta
1⁄2 cup grated Parmigiano-Reggiano
1⁄2 cup cooked spinach, fresh or frozen, water thoroughly squeezed out after cooking
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
1 tablespoon chopped fresh thyme
Pinch of ground nutmeg
Pepper to taste
1-1⁄2 tablespoons salt
Flour for dusting work surface
Prepare the pasta. Let it rest, wrapped and refrigerated, for 30 minutes.
To prepare the filling, combine all ingredients (except salt) in a medium bowl. Mix well and set aside.
Lay the pasta sheets out on a flat, flour-dusted surface.
Place 1⁄2 tablespoon dots of the spinach filling, about 3 inches apart, on the bottom layer and fit a second layer of pasta over the first.
With your fingers, press down lightly to seal the sheets together and remove any air. Use a scalloped cutter to cut out the ravioli squares.
In a large pot, bring 4 quarts water to a boil. Add the salt and half the ravioli. (You should cook the ravioli in 2 batches.)
Gently boil for 2 to 4 minutes, until the ravioli rise to the surface.
Place the ravioli in a pan, mix with any sauce that you like, and serve.