italian suitcase: spinach&ricotta ravioli

52 weeks project: 51/52 weeks

Back to basics. After experimenting with some not worth mentioning crab ravioli and a surprisingly good jamon serrano ravioli, I have to do some very simple traditional ravioli to prove I make pasta properly!

Ingredients for the filling for 35-45 ravioli:
200g fresh spinach
50g grated parmesan
250g ricotta
2 eggs
pinch of salt
knob of unsalted butter

Preparation:
Work your pasta dough following the method described here.
Wash and drain carefully the spinach, cook them in a frying pan with a pinch of salt and a knob of unsalted butter. After 5-7 minutes they should be ready, remove the water in excess and chop them.
Mix the chopped spinach, ricotta, eggs and grated parmesan all together. Taste the filling and adjust on salt if necessary.
Spoon the filling in rows leaving gaps of approximately 5 cm. Brush the edges with some milk and seal the pasta over. Place on a grease paper covered tray dusted with plenty of semolina. Don't pile the ravioli!

spinach&ricotta ravioli ©italiansuitcase

Cook in a salted boiling water for 5/7 minutes (depending how big you sized them), serve immediately and add on top some fresh tomato sauce with grated parmesan - or some butter melted with fresh sage.