Spinach and Ricotta ravioli recipe

  • Serves 4
  • 1 hr 30 mins to prepare and 15 mins to cook
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Customer recipe by Luke Rumbelow
Added 72 months ago

Mix together flour & semolina on worktop, add eggs and slowly combine flour mixture with a fork until it is all combined. Knead the dough by hand until its smooth, wrap in clingfilm and put in the fridge.

Cook the spinach; this literally takes seconds in a pan of salted boiling water. Gather up the cooked spinach in your hand and squeeze all the water out, finely chop the spinach and mix with the ricotta and egg yolk. Taste and season.

Roll out the pasta to about 2mm thick, cut out the shape you want your ravioli to be, allowing two shapes to make one ravioli. Place a spoonfull of the mixture onto the middle of the pasta, leaving room to pinch together the two sheets of pasta. Place the second sheet over the filling and pinch together the two sheets. Make sure you squeeze all of the air out and that each ravioli is securely together otherwise it will fall apart when cooking.

Bring a large pan of vegetable stock to the boil. At the same time melt the butter in a frying pan. Add a small touch of oil to stop the butter from burning, don't turn the heat up too high.

Place the pasta into the vegetable stock, this will take a maximum of 3 minutes.

Add the sage leaves to the frying pan. Take the cooked pasta straight from the stock and place it into the frying pan. Don't worry about draining the pasta hugely, you need some of the stock within the sauce.

Serve up the pasta, top with a generous covering of the sauce and freshly grated parmesan. Enjoy!

Tip

Don't be scared by the thought of making the pasta yourself, its nowhere near the complex process of making bread or pastry. Its as simple as mixing together eggs with the flours, put it in the fridge then roll it out. This is the sort of dish you can do the prep a day before if you want a really quick dinner the following day. You also don't need a pasta roller! Get stuck in with a good old fashioned rolling pin.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 160g "00" flour
  • 240g semolina
  • 5 free range eggs
  • 300g fresh spinach
  • 600g Ricotta cheese
  • pinch fresh nutmeg
  • 200g fresh Parmegianno Regianno (ungrated)
  • 8 large fresh sage leaves
  • 50g slightly salted butter
  • 1 egg yolk
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