During the summer, my husband and I spent two months in Italy with his grandparents. I would spend every morning in the kitchen with nonna learning how to cook the most amazing Italian comfort food, one of which was fresh pasta. The possibilities were endless! When we moved to Berkeley after the summer, I treated myself to the Kitchen-aid pasta maker attachment and ravioli stamps and now I make fresh pasta almost every week. So anyways, while taking a walk around my neighborhood early this week, I came across a cheese shop and was tempted to take a quick look. That quick look resulted in me purchasing a considerable amount of ricotta because ravioli stamps and ricotta equals scrumptious ricotta ravioli!
- 1 cup all-purpose flour
- 1 cup durum wheat semolina flour
- 3 eggs
- 2 tbsp. extra virgin olive oil
- 2 tbsp. water
- Pinch of salt
- 1 cup ricotta cheese
- 200 grams spinach, chopped
- 1 garlic clove
- 1/2 tsp. nutmeg
- 1/4 cup parmesan, grated
- Salt & pepper to taste
- 4 tbsp. butter
- Handful of sage leaves, chopped
- Salt & pepper to taste
- For the pasta, mix the flours and salt together and create a well in the centre. Add in the eggs and olive oil and whisk with a fork, incorporating the flour as you whisk. Once it has all come together, start kneading till you get a soft dough with no lumps or craters. Dust with more semolina flour if necessary, or add in the water if the dough is too dry. Divide the dough into four, wrap individually in plastic wrap and let it rest for 30 minutes.
- Heat up some oil in a pan and sauté the garlic till fragrant. Add in the spinach and stir till wilted. Transfer to a colander and set aside to cool. In a bowl, combine the ricotta, salt, pepper, nutmeg, parmesan and spinach. Squeeze out any excess liquid from the spinach before adding it into the ricotta mixture. Mix and set aside.
- Dust your work surface with semolina flour and roll out one portion of the pasta dough into a long strip and divide into two equal halves. Using the ravioli stamp, slightly indent one half of the dough to get a rough idea of how many squares you can get. Place a tablespoon of the ricotta mixture in the middle of each square, then place the other half of the dough directly on top of the other. Press lightly around the filling to get a seal, then cut with the ravioli stamp and cutter. Place on a cloth and set aside till you work through all the dough and filling.
- In a saucepan, melt the butter on medium heat and whisk for 2-3 minutes until it starts to brown. Take the pan off the heat and add in the sage leaves, salt and pepper. Set aside.
- In a large pot, add in some water and salt and bring to a boil. Add in about 5 ravioli squares at a time. When they start to float, leave them in for an additional minute then take them out with a strainer and transfer to the sauce. Repeat with the rest of the ravioli. Swirl and toss gently to coat in the sauce, garnish with parmesan and serve immediately.