Casentino Ravioli Recipe



Casentino Ravioli Recipes

Ingredients :

400 g

3

 

Filing

1 kg

500 g

2

1

150 g

durum wheat flour

large fresh eggs

salt

 

spinach leaves, washed

fresh ricotta, drained

whole eggs

yolk

grated parmesan cheese

salt

dash of grated nutmeg

freshly ground black pepper

Method :
  1. Heap the flour up into a mound on a marble pastry slab or wooden board or work surface.

  2. Make a well in the centre and break the eggs into it with a generous dash of salt.

  3. Using your hand (fingers together) as a "paddle", or a fork, stir the eggs and gradually incorporate the flour, working with your hands once most of the flour has been absorbed.

  4. Knead the dough, sprinkling it with extra flour to prevent it from sticking, until it is smooth and elastic.

  5. Shape into a ball and divide in half or in quarters.

  6. Cover with a cloth and set aside.

  7. Place the spinach in a large saucepan of boiling salted water and cook for 8-10 minutes.

  8. Drain, squeeze out excess moisture and chop finely.

  9. In a large mixing bowl, combine the spinach with the ricotta, the eggs and the extra yolk, nutmeg, salt and pepper.

  10. On a floured work surface, roll out each piece of dough until about 1-3 mm thick.

  11. Cut the pasta sheets into 7.5 cm squares.

  12. Place 2 teaspoons of filling in the center of each and then gather the edges together over it, pinching them firmly.

  13. Place in a single layer on a floured cloth and leave to stand for 2-3 hours.

  14. Bring a large saucepan of salted water to a boil with a few drops of oil to stop the ravioli sticking together.

  15. Add the ravioli and cook until they rise to the surface.

  16. Remove with a slotted spoon and transfer to a heated serving dish.

Serves 4

Preparation        : 30 minutes + 2-3 hours standing

Cooking             : 11/2 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti Rufina)

Serve the ravioli with tomato or meat sauce.


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