Spinach & Ricotta Ravioli Recipe NZ

Ingredients

1 ⅔ cups Edmonds Standard Grade Flour (250g)+ extra to dust
3 eggs
1 Tbsp olive oil
½ tsp salt
Filling
150g baby spinach
1 cup ricottacheese (250g)
1 cup grated parmesan cheese (90g)
1 egg
2 garlic cloves, grated
1 tsp lemon zest
½ tsp salt
¼ tsp back pepper
¼ tsp ground nutmeg
1 egg, whisked with a fork

Method

Place the flour on a clean work surface and make a well in the centre. Crack the eggs into it and add the olive oil and salt. Whisk the eggs with a fork until smooth.
Using the fork, whisk a little of the flour into the eggs at a time, keeping the well intact until the mixture is thick enough not to run everywhere. Keep mixing until everything is incorporated. Bring together into a rough ball. Knead for 8-10 minutes, until the dough feels smooth and silky. Wrap in clingfilm and leave at room temperature for 30 minutes to rest.
Meanwhile, make filling. Wilt the spinach in a frying pan over medium heat. Cool, then squeeze out excess moisture and finely chop. In a medium-large bowl, stir ricotta, parmesan, egg, garlic, lemon zest, salt, pepper and nutmeg together. Stir in spinach.
Divide dough into four evenly sized pieces. Wrap three of the pieces in cling film so they don’t dry out. Dust a clean work surface with flour and place the unwrapped piece of dough on top. Flatten into a fat rectangle and dust the top with flour.
Use a floured rolling pin to roll out the rectangle to about 2mm thick. Fold the sheet into thirds and re-roll, dusting with more flour as required. Repeat, then keep rolling out until you have a smooth, silky paper-thin pasta sheet that is no longer sticky.
Alternatively, you can use a pasta machine to roll out the dough (work through the settings, from thickest to thinnest, dusting the dough with a little flour as needed).
Use a 5cm fluted cookie cutter to gently mark out rounds on one half of the pasta sheet, leaving about a 1cm gap between rounds. Place teaspoons of filling in the centre of each round. Fold the other half of the pasta sheet over the top and press firmly around each filling to expel the air and seal the ravioli. Use the cookie cutter to cut out the ravioli rounds. Lightly flour to prevent sticking and cover with a damp tea towel.
Repeat with remaining dough (re-rolling leftovers as needed) and filling to form all the ravioli.
Bring a large saucepan of salted water to the boil. Add ravioli and cook for 3-4 minutes (or until ravioli have risen to the surface - allow to cook for 1 minute after this), until al dente.
Serve with your favourite sauce, or keep it simple with a little butter or olive oil, fresh herbs and parmesan.

Spinach & Ricotta Ravioli

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