Food inspiration ~ Spinach and Ricotta Ravioli


Food inspiration takes many forms: a favourite meal remembered, a key ingredient you’ve been wanting to try, a special request from a loved one, a new recipe. Well, my beloved husband Roo has been the lucky recipient of a new kitchen tool, a little press for cutting out ravioli. This is his inspiration.

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I recently arrived back from a month in Italy during which time I attended a blogging conference in the Abruzzo region of Italy. There were inspired speakers and technical sessions as well as a bit of food and wine! Most of the bloggers were focussed on food, wine and tourism with a particular interest in the Abruzzo. As a thank you for keeping the home fires burning I brought my husband a few kitchen implements and the ravioli cutter was amongst them.

Armed with the ravioli cutter, a bag of locally grown Pangkarra stone-milled wholegrain durum wheat, and some fresh ricotta and spinach, Roo decided on spinach and ricotta ravioli with a simple tomato sugo. Rather than describe the process, I have photographed it. The recipe will follow the pictures.

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Making the pasta
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The local Adelaide ricotta with fresh blanched spinach and some grated nutmeg
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Rolling out the pasta which had rested for 30 minutes in the refrigerator
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Putting the filling on the rolled pasta sheet
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Top layer of pasta is placed on, then the tool used to cut out the ravioli
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The sugo is cooking nicely and the ravioli need about 7 or 8 minutes to cook
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The final result with pepperoncini and pecorino cheese
Pangkarra durum flour
Pangkarra wholegrain durum flour

The Recipe ~ Spinach and Ricotta Ravioli  (about 40 ravioli – two large servings)

Pasta:
200 grams Pangkarra wholemeal durum flour
1/3 cup water
2 eggs
Pinch of salt
Dash of olive oil
2/3 of a beaten egg for helping pastry stick
Grated pecorino cheese and pepperoncini to serve
Filling:
125 grams ricotta
1/3 of a beaten egg
1 large handful of blanched spinach
Pinch of nutmeg
2 teaspoons of pecorino cheese
Salt & Pepper
For the pasta:
  • Blend ingredients (except pecorino, beaten egg and pepperoncini) in a food processor (or just create a well in the flour and mixing with hands) until combined.
  • Knead until smooth, about 10 to 15 minutes. Moisten with more water if the pasta seems too dry (wholemeal flour is more absorbent).
  • Roll the pasta into a ball, cover in plastic wrap and refrigerate for 30 minutes.
Meanwhile, for the filling:
  • Blanch, cool and strain the spinach.
  • Season the ricotta with salt pepper and some pecorino cheese.
  • Blend the cooled spinach into the ricotta.
After resting the pasta:

  • Put a bit of flour on the bench and begin rolling out the pasta with a rolling pin. Note: if you have a machine, flatten the dough a bit to fit through the machine then start running it through the machine.
  • Continue rolling out, trying to keep the pasta thin and in a rectangular shape. You want a thin and satiny pasta.
  • Roughly mark out half of the pasta sheet, using the cutter to determine the size of each raviolo. You need to make sure you have 2 more or less equal pieces of pasta as one has to lay over the top of the other after the filling has been placed at intervals.
  • You can put a few light marks in the dough with the cutter to indicate each square, being careful not to push right through.
  • Place a dollop of the ricotta in each square that you have marked out.
  • Brush some of the beaten egg around the perimeter of each dollop.
  • Loosely cover the pasta sheet that you dolloped the ricotta onto with the top sheet.
  • Lightly press around each dollop to remove air bubbles.
  • Use the cutter to press through and create individual squares (see picture).
Pop  the ravioli into a pan of boiling salted water and cook for about 8 minutes (this may seem excessive, but wholegrain flour takes a little longer),
Strain and serve with a simple tomato sauce  topped with grated pecorino and pepperoncini (or your favourite sauce).
Buon Appetito!
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6 Comments Add yours

  1. These look fabulous! Complimenti!

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    1. mltucker says:

      Sono una ragazza molto fortunata! My hubby loves his new gift…

      Like

  2. Debra Kolkka says:

    That looks just like Italian ravioli! It was fun meeting you in Lucca. Next time you need to come up to Bagni di Lucca.

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    1. mltucker says:

      Ok Debra, and I’ll bring my personal chef too! Thanks for meeting me and sharing a lovely drink in a beautiful setting.

      Like

  3. I can hear Mom-mom humming her arias! Looks fantastic and no doubt tasted the same.

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    1. mltucker says:

      We enjoyed being back together cooking in our kitchen and the result was quite satisfying!

      Like

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