If you have been following me, you have probably noticed that I write quite the lengthy stories (which, I am afraid, only a handful of very kind and patient creatures can read to the very end.) This post will be a bit unusual as the recipe and the instructions are so long that I have the feeling that if I write one of my usual sagas I might loose you somewhere in the middle.
So, my dear fiends, the only thing you should know is that fresh ravioli is one of my favorite things to make and eat. Fresh ravioli are a bit of a time investment, but just as anything in life that takes time to bloom, they are totally worth waiting for and make. When you make them for the first time you will feel so good, and will be so proud of yourself! Even if you screw them up, still proud! And if that happens, don’t despair, do it again another time, and ask me questions. I had even made a step-by-step visual tutorial, plus a fun little video for you to follow, to show you how easy ravioli are.
As I always say: Pour yourself a glass of your favorite wine, put your apron on and cook along!
Cooking Notes:
Does the dough recipe matters?
The below recipe proportions are based on my pasta dough recipe from my previous post. However, you could use a different dough recipe if you wish, just make sure it calls (or adjust it) for the same amount of flour as mine (1 cup, bit more or less) to ensure you end up with the same size dough. Why I prefer the pasta dough I make? It’s because it has a very high yolk content, which makes for a very silky dough that is very sturdy, and will keep itself together as well as the ravioli filling.
The pasta sheet thickness:
You want a pasta sheet that is not too thick, or one that is way too thin. In both cases your filling might burst out while boiling in the water. If your pasta sheet is too thick, it will be hard to glue the two ravioli sheets together as a packet. If your dough is too thin, it won’t be sturdy enough to hold the filling. To know you’ve got your pasta sheet thickness right, hold it up to the light and pass your hand behind it. If you can see the shadow of your hand, you’re good to go.
The filling size:
I call for a 1/2 tablespoon of filling. This is meant to be more of a starting point than an absolute measurement. Play and adjust your filling since each piece of dough is going to be a different size. No two pieces of pasta roll out the same. I am a person that likes LOTS of filling, but often I am reminded during boiling, as things move and expand, the filling might burst in the water if there is too much of it. Test, test, test. Test to see what works for you.
Seal those ravioli babies:
Make sure that you individually press and seal really well the ravioli. Press with your fingers around the filling to get the air out of each packet and to seal the edges really well. This will ensure beautiful, even packets that will not burst while boiling.
Tools:
Set your table before you start making the ravioli.
• Small bowl of water (to seal the ravioli)
• Bowl with the ravioli filling
• Pastry wheel (I like the one that has straight edge on one side and fluted on the other for versatility)
• Rolling pin. I use a long, French rolling pin which allows me to cover a larger area, resulting in a wide 14” diameter circle sheet. However, if you have a standard American 10-12” rolling pin either cut your dough ball in two and roll two skinny and long sheets, or cur the dough ball in fourths and roll four skinny, long sheets.
Ricotta and Spinach Ravioli Recipe
Serves 4
Ingredients
Fresh Pasta Dough
Follow this recipe from my previous blog post
Ricotta and Spinach Filling
• 1 bag (6oz) fresh spinach
• 2 tbsp olive oil
• 3/4 cup whole milk ricotta (preferably hand-dipped)
• 1/3 cup freshly grated Parmigiano Reggiano
• Rind of 1 lemon
• 1 tsp fresh thyme
• Salt
• Pepper
Brown Butter Sauce
• 8 tbsp butter
• 20 sage leaves
• 8-10 garlic cloves, thinly sliced
• 4-5 tbsp not too sweet white wine
• 1/4 cup freshly grated Parmesan, plus more for garnish
Directions:
Pasta Dough
Follow the recipe from my previous post about making the pasta dough. You can use a different, or a favorite pasta dough recipe if you prefer (just make sure the flour proportion is same as mine, about a 1cup). As your dough is resting, make the ravioli filling:
Ravioli Filling
Heat a large non-stick skillet over medium high heat. Add 1 tbsp of the olive oil and about half of the spinach (removing any yellow or wilted leaves) in the pan. Sprinkle some (but not too much) salt over the spinach (this will help the spinach to wilt faster). Lower your heat a bit and cook the spinach by tossing it frequently with tongs to ensure the leaves are wilting evenly. As the spinach wilts and looks about half of its size (after a minute or so), slowly add a handful of the remaining spinach from the bag, tossing with the tongs to help wilt evenly. Continue until all the spinach is in your pan. Add a splash of water or pinch of salt if the leaves need help wilting. Keep tossing until all the water has evaporated form the pan and all the spinach has wilted. Transfer spinach to a plate lined with 2-3 paper towels and let it cool for 10-15 minutes.
Stack 2 paper towels and place the cooled spinach on top, cover the spinach with 2 more towels and press down with your hands to help extract all the extra water form the spinach. Repeat if needed to make sure all extra water is extracted from the spinach. You might need to replace the wet paper towels with dry ones and keep pressing. Removing the excessive water from the spinach will ensure your ravioli stays closed while cooking.
Place the spinach on a cutting board and chop very finely. Add the spinach to a small mixing bowl, with the rest of ravioli filling ingredients and the remaining 1 tbsp of olive oil. Mix well until evenly incorporated, taste and add salt and black pepper to taste.
Rolling the Pasta Dough
Follow the recipe in my previous post about hand-rolling the pasta dough. Roll your pasta dough with a pasta machine if that works better for you. If you are hand-rolling, roll only half, or a fourth (see my NOTE) of the dough. Work with 1 piece at a time and keep the remaining dough wrapped in plastic. NOTE: I use a long, French rolling pin which allows me to cover a larger area, resulting in a wide 14” diameter circle sheet. However, if you have a standard American 10-12” rolling pin either cut your dough ball in two and roll two skinny and long sheets, or cur the dough ball in fourths and roll four skinny, long sheets. If using pasta machine, work with 1 piece at a time and keeping remaining dough wrapped in plastic as you work.
Make sure to roll the dough really thin (but not ultra thin). To know you’ve got your dough thin enough, hold it up to the light and pass your hand behind it. If you can see the shadow of your hand, you’re good to go.
Fill the Ravioli
After your dough is thin enough, if you rolled your dough with a pasta machine, leave the sheet as is. If rolling by hand cut the sheet of dough in half lengthwise as well as the bottom 1” or so to have a straight line on top and bottom (if you wish, cut the sides too to create a rectangular piece, however, that is not necessary as those pieces will be cut removed during the ravioli cutting.) Starting 1” inch from the side, and 1” from the top, spoon the filling mixture, 1/2 tablespoon at a time, up length, spacing about 1” apart (you should get 4-5 mounds). Play and adjust your filling because each piece of dough is going to be a different size. No two pieces of pasta roll out the same.
Have a small bowl of water on the counter and dip your finger in and run a damp bead of water down each edge of the pasta and between each spoon full of filling. When done, flip the dough from the bottom over your filling.
Dry your hands. Run your finger over the top edge by pressing just slightly to seal the ravioli. With the edges of your hands press down between each pocket of filling to seal together. Using a pastry wheel, run a straight line at the top to trim up the top and side edges and shape the ravioli. Make sure you don’t cut too close to the filling as it might come out during cooking. Run the pastry wheel between each pocket of filling to cut each individual ravioli.
One ravioli at the time, press around each pocket of filling to seal, then press outward toward edges, pushing out any air pockets. The most important part of this step is getting the air out of the ravioli when you seal it, otherwise it might burst in the water.
Arrange ravioli on a baking sheet and dust top and bottom with semolina. Cover the ravioli loosely with plastic wrap. Repeat these steps with the remaining dough and filling.
Cook the Ravioli
Working in batches if needed, cook ravioli in a large pot of boiling salted water until tender, about 5 minutes. Remove with slotted spoon and place in serving pasta bowls. Keep about 1/2 cup of the pasta water in case you need it for the sauce.
Make the Sauce
In a medium saucepan, melt 4 tbsp butter over medium-high heat. Add half of the sage. Cook until leaves crisp up a bit and become a darker green (about a 1minute or less). Remove from heat and place leaves on a plate lined with a paper towel. Place the pan back on the heat and repeat with the remaining sage. Place the second batch of sage to the paper towel-lined plate. Add the remaining butter to the pan, let it melt and add the sliced garlic. Cook until fragrant, and the garlic becomes lightly golden color (be careful to not burn the garlic as this happens easily). Add the wine and let it cook for a few seconds. Add the Parmesan cheese and swirl the sauce around the pan to mix and melt cheese a bit (no more than few seconds). Sauce should look lightly brown and creamy. Turn the heat off. Spoon the sauce over the ravioli. Top with 5 sage leaves and freshly grated Parmigiano Reggiano.
NOTE: Sometimes the ravioli dry out a bit while the sauce is cooking, or the sauce looks too thick. In that case, add a tablespoon or two of the pasta water to the sauce to loosen it.