The spinach and ricotta ravioli are a typical first course of Italian culinary tradition, one of the preparations most well-known based on fresh egg pasta, perfect for the holidays.
An old recipe in which the pasta was hand-rolled and the ravioli sealed with the tines of the fork; the filling of ricotta and spinach goes well with the seasonings simple, with butter and sage like, but it is also perfect with a tomato sauce or a meat sauce.
The first ravioli appeared on the tables of italians seems to go back to between the XII and the XIII century in a table of the nobility, was in fact, at least initially, a preparation and rich ingredients, dedicated of course to the wealthy families.
The term ravioli seems to derive from a cheese of the cow or the goat which was called the raveggiolo, a fundamental ingredient of the first ravioli appeared, the emphasis was therefore on the content, rich and generous, and not on dough that contained it, considered only a simple container.
We may then consider the ravioli as a precursor of the fresh pasta, the first experiment from which they were born tortellini, agnolotti, casoncelli, capelletti and we could go on to infinity, thesis accredited, in fact, they claim that, starting from the idea of ravioli each region has developed its own preferred format, adapting it to the raw materials, tastes and creativity that characterized them.
Preparation time: 60 minutes
Cooking time: 5 minutes
Total time: 65 minutes
For the dough
- 200 g Flour Petra 1
- 2 Eggs
- 1 pinch of Salt
For the filling
- 300 g Ricotta cow’s milk
- 150 g cooked Spinach
- 30 g Parmigiano Reggiano cheese
- q.b. Salt
- q.b. Pepper
- 1 sprig Marjoram
- q.b. Nutmeg
For the dressing
- 30 g Butter
- 4-5 leaves Sage
- q.b. Parmigiano Reggiano
To prepare the recipe of the spinach and ricotta ravioli on a plane from work to start making the fountain with the flour, joined at the center the eggs, a pinch of salt and knead until you have a dough smooth and elastic, cover with a cloth and let rest about 30 minutes.
In the meantime, prepare the filling for the ravioli.
Finely chop the spinach and place in a bowl, add the ricotta cheese, the parmesan cheese, the marjoram and the grated nutmeg.
Add salt, pepper, mix well and keep aside.
Take the dough again and roll it out finely with the help of the peeling machine, decreasing the thickness gradualmemente.
Place in the center of the strips of dough balls of the stuffing as large as walnuts, cover by lifting one end of the dough and press it with hands to squeeze out the excess air and seal the edges well.
Cut the ravioli with a wheel toothed, or a knife.
Bring to a boil a pot with salted water and toss the ravioli.
In a non-stick pan, melt the butter together with the sage, and bring on the spinach and ricotta ravioli from the water with the help of a slotted spoon and toss gently in the pan with butter and sage.
Sprinkle with abundant parmesan cheese, cook a couple of minutes.
Serve the ravioli with ricotta and spinach, sprinkle with more parmesan cheese to taste and serve.
Squeeze well the spinach to not have a filling that is too wet bagnerebbe the pasta.
Used nutmeg whole and grated, for a scent than intended.
Also salt and pepper, better if ground at the moment.