'Ravioli Verdi' pasta recipe

Ravioli Verdi made with spinach dough and filled with delicius artichoke pate and ricotta. A simple pasta dish, perfect for lunch and a great one for practicing pasta making skills in lockdown

For the Ravioli you will need:
(Serves 4)

300g Strong White Flour
100g Semolina Flour
4 Eggs
80g Blanched Spinach (drained and finely chopped)

For the Artichoke filling:

250g Ricotta Cheese
50g Grated Parmesan
4tbs Artichoke Pate or Artichoke Pesto
2tbs Extra Virgin Olive Oil
Season with salt and pepper to taste

Making the Ravioli

The Ravioli making process starts with the preparation of the traditional Italian "Pasta all 'Uovo" dough, that can also be used for a wide range of pasta shapes. 

Place the flour on your preparation board creating a circle, crack in the eggs in the middle and add a pinch of salt Starting from the middle mix together with a fork taking the flour from the edges; continue to work the mix with your hands starting from the outside through the middle until the mixture becomes doughy 

If the mixture is too wet, add more flour and combine until you have a soft dough; if it is too
hard add a couple of spoon of warm water and continue to work the dough until you have
created a soft ball.

Wrap the dough in cling film and let it rest for about one hour in a dry and cool place. After resting the dough will be softer and more elastic.

To prepare the filling 

Place in a bowl the ricotta and the artichoke pate', add extra virgin olive oil, grated parmesan and seasoning according to your taste. Using a wooden spoon, combine the mixture all together until it is nice and smooth.
Cut a piece of pasta dough and roll it in order to get a thin strip approx10cm long, place a teaspoon of filling in the middle and close the strip on itself. Make a light pressure with your fingers around the filling so the internal air goes out, then cut the ravioli with a ravioli cutter.

When finished let the ravioli rest for about 15 minutes before cooking.

Put a large pan of water on to boil (for the ravioli). Add salt. When the water is boiling, add the ravioli to the water for 3-5 minutes until they rise to the surface. This means they are done, drain them and mix with butter and sage — Buon Appetito!

Recipe and photos courtesy of Adele Ursitti aka MammaLina  — you can find more delicious recipes and italian food inspiration on her instagram page here

 

'Ravioli Verdi' pasta recipe