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.
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.
The Recipe ~ Spinach and Ricotta Ravioli (about 40 ravioli – two large servings)
- 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.
- Blanch, cool and strain the spinach.
- Season the ricotta with salt pepper and some pecorino cheese.
- Blend the cooled spinach into the ricotta.
- 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).
6 thoughts on “Food inspiration ~ Spinach and Ricotta Ravioli”
These look fabulous! Complimenti!
Sono una ragazza molto fortunata! My hubby loves his new gift…
That looks just like Italian ravioli! It was fun meeting you in Lucca. Next time you need to come up to Bagni di Lucca.
Ok Debra, and I’ll bring my personal chef too! Thanks for meeting me and sharing a lovely drink in a beautiful setting.
I can hear Mom-mom humming her arias! Looks fantastic and no doubt tasted the same.
We enjoyed being back together cooking in our kitchen and the result was quite satisfying!