SPINACH RICOTTA RAVIOLI WITH SAGE BUTTER
Since I got a pasta machine from Santa this past Christmas, we have stopped buying big brand pasta and have started making our own. I found this recipe on BBC and have tweaked it a little bit as we found the original a little heavy on the oil. It's super delicious and really rich in flavor. Hope you guys like it!
Prep 1.5h Cook 20m
360g flour, or strong white bread flour, plus extra for dusting
200g fresh spinach, washed and drained
40g Parmesan , finely grated, plus extra to serve
1 lemon, grated zest only - you can use lime if you dont have lemon it is really nice and tart
20g fresh sage leaves, stalks discarded
1 garlic clove, crushed
sea salt and black pepper
Put the flour, eggs and a large pinch of salt into the bowl and knead together (if you have a freestanding mixer or kitchen aid, use dough hook and mix gently until it comes together). It may seem very dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 teaspoons water, kneading after each addition.
Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 45 minutes.
Once you have the dough in the fridge, put the spinach into a large dry frying pan and place over a high heat. Cook the spinach quickly and turn frequently (3–5 minutes) until it has completely wilted. Drain in a sieve if you have any leftover water from the spinach and press out as much liquid as possible, then wrap in a clean tea towel and press out any remaining liquid, so the spinach is as dry as possible.
Chop the spinach finely and transfer to a bowl, together with the ricotta, Parmesan, and lemon (or lime) zest. Season to taste with salt and plenty of black pepper, mix well and set aside.
Put the sage, garlic and butter into a saucepan large enough to hold all the pasta once cooked. Place over a medium–low heat until the butter melts, simmer gently for 5 minutes, then remove from the heat and leave to infuse. Season with a pinch of salt and pepper.
Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again.
Adjust the rollers to the next setting and roll the dough through the pasta machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. Do not be skip settings on the pasta machine and be sure to follow through each level, your dough will tear.
Once you have rolled it through the thinnest setting, cut the long sheet of pasta in half widthways. Lay one length on a floured work surface and set the other half to one side, covered with a clean damp tea towel.
Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet, using no more than about a quarter of the mixture. You should be able to fit about nine teaspoons of filling along the sheet of pasta.
Using a pastry brush and water, dampen the pasta all around the ricotta filling, then take the other half sheet of pasta and carefully lay it over the ricotta, gently pressing down around the mounds of filling and pushing out any air pockets.
Using a sharp knife or a dough cutter, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour and cover with cling film.
When ready to serve, bring a large pan of salted water to the boil and place the pan of sage butter over a low heat. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes.
Remove with a slotted spoon and be sure you have no excess water - it ruins the consistency of the dish - and then add the pasta to the pan of sage butter. Gently stir to combine, then serve immediately with a little more Parmesan and black pepper.