Homemade ricotta and Spinach Ravioli
with my delicious creamy Truffle and Parmesan sauce!!
My larder normally has stocks of “truffles“ of some kind, be it
Truffle in oil, cans or Truffles purée or just A Humble truffle oil.....these (brought back from my travels)
“A must carry back home” on my shopping list from an Italian store - Eatly!!!!
Here I Am ,
happy sharing today,
a recipe made from Scratch .
Also a special mention here is :-
The Importance, that its made during this - Covid 19 & the first time in history
The world wide - almost “Global lock down “ !!!
Ofcourse the availability of all these ingredients in the kitchen
whether fresh, dried or frozen . made it to the table .
So do keep a well stocked Pantry with the - all time Basics is my humble suggestion-
Now, my story on how to make ravioli from scratch into a complete meal”.
Having bought my long time possession “A ravioli mold “ which I finally got to use was a great excitement & my motivation in making it too !
our chef Shishmani makes his ravioli totally handcrafted- with a round cutter & enjoys making them individually ( he also has the time & patience)!
I made this Homemade Ravioli using Riccotta Cheese with cows milk and organically grown Spinach & basil from our own farm !
The delicious creamy truffle & Parmesan sauce , is a give in ! Both this & the cheesy pink sauce are both , “popular by choice “ in my household specially with the youngsters !
As for my husband and me , we just like it tossed in sage butter with a scattering of some cruncy walnuts or pinenuts !
for ravioli dough
(makes 36-48 ravioli using mold):-
1 1/4 cup flour(200gm)
1/4 cup hot water
1/4 teaspoon salt
1 Tablespoon olive oil
(makes 36-48 ravioli, using mold):-
1/3 cup spinach , cooked & well squeezed .
2 oz goat cheese/ricotta
1/3 cup mozzarella cheese , shredded. (optional)
salt and pepper to taste .
Ingredients for mushroom / truffles , parmesan cream sauce:
2 tablespoons olive oil
200 gms mushrooms sliced ( I ve used 2 tablespoons of Pureed canned truffle )
4 garlic cloves chopped
1/4 teaspoon nutmeg(optional )
2 tablespoons white wine
1 cup milk
1/2 cups parmesan cheese shredded
1/4 cup basil chopped ( can use italian herbs if fresh not available ) for garnish
Method - Ravioli
Stir water with egg until well mixed.
In a bowl, combine flour and egg-water mixture together and mix until well ( put all together in a stand mixer & knead on medium for 3-4 mins till it comes to form a ball ) incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough rest for 15-30 mins or an hour , at room temperature before using. Resting dough - allows gluten to work.
This amount of dough enough to make dough for 36.48 raviolis, using the mold ( as my mould size with 1” ravioli s )
If you need to make more ravioli, make a second batch of this dough.
How to make ravioli filling:
If you don't have cooked spinach on hand, cook spinach until wilted and all liquid is gone. All liquid should be evaporated – it’s important. Chop spinach.
Soften goat cheese / Ricotta cheese by heating it up in microwave oven for about 5 seconds if cold .
Mix all ingredients together in a medium bowl: chopped spinach, cheese, mozzarella cheese. Add a little bit of nutmeg to taste. Salt and pepper to taste. Set aside.
Your filling should not be runny, it should be pretty firm, which is why it’s important to make sure spinach has no liquid from step 1. If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up
How to roll the Ravioli Pasta & fill :-
• Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away
At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray. Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well. Gently remove the press tray and using a spoon, fill your ravioli wells with your filling, taking care not to over fill of have your filling extend past the wells. It takes one of two ravioli to get your method on lock but once you do a few, you will see how easy it is to fill them in. Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli.
Take your rolling pin and lightly roll your pin over the dough to seal the ravioli. Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed. Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis.
At this point, decide if you want to freeze them to be served later or if you are cooking them now.
(If you are freezing your ravioli for a day or more ,add the ravioli to a large boiling pot of salted water and cook for 3-5 minutes. Remove and serve with your favorite sauce.