Ravioli with Ricotta and Spinach-Serves 4
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Homemade Ravioli with Ricotta and Spinach - a classic Sunday lunch in the Italian kitchen, where the family gathers around the dining table meticulously rolling, filling and folding these delicious dumplings over plenty of chatter and laughter. Making ravioli is easier than you think and with just a handful of ingredients easily found at your nearby baking store. You just need to remember to use quality ingredients as that is what makes Italian food so special. Use good chunky Ricotta for texture and flavor, and quality aged parmesan for umami. Not to forget quality extra-virgin olive oil and good, seasonal tomatoes or the best passata you can find - the rest will follow.
Ingredients for Ravioli with Ricotta and SpinachDough:
200g Tipo 00 Flour 35g fine semolina 6 large eggs 1 tablespoon extra-virgin olive oil 3 tablespoons cold water Filling:
400g spinach leaves 400g ricotta 100g grated parmesan, plus more for garnish Good pinch of nutmeg Salt and pepper, for seasoning Tomato Sauce:
2-3 tablespoons extra-virgin olive oil 8 fresh basil leaves 200g or more good quality Passata A pinch of salt |
Recipe |
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Note: To freeze Ravioli, simply place it on a flour-dusted tray and freeze for 2-3 hours until frozen solid, then store and freeze in sealed Ziploc bags until ready to use. Cook directly from frozen, until al-dente.
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