Wednesday, January 8, 2014

Ravioli with spinach and ricotta filling

Ravioli is one of the well known Italian dish, a homemade pasta with different fillings. The recipe is very easy and can be prepared even by beginner cookers for picky eaters. The ravioli thickness depend how your family like, we like more thick, but you can roll out the dough  more thinner.
For topping a made a cheese sauce from  cream and smoked cheese, but you can drizzle with olive oil or add more spinach to your dish. 

Ingredients :

2 large eggs
230 flour
1 tablespoon olive oil
80 gr spinach ready cooked
50 gr ricotta cheese
150 ml cream
100 gr grated smoked cheese

1. Place the flour  in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined, pour the oil and add 2 pinch salt. Knead the pieces of dough together .

2. Mix the ricotta with spinach in a bowl.

3. In a pot pour water, add 1 tablespoon oil and 1/2 teaspoon salt and bring it to boil.

4. Dust your work surface with some and start rolling out the dough, it will be a bit hard till you get a thin dollop, but the taste will recompense you. ( If you have a pasta machine, than you should not forget to use it) Once is thin enough the dollop, use a glass or a knife to cut the shape from dollop. If you use a knife than you should place filling in every second square or dived the dough in two before rolling out, and cover with the second rolled dough your first dough.
I use a glass, but the original recipe is with knife or special ravioli cutter.  Place the filling in half of the shape and fold it in two and press down to steal. 

5. Reduce heat to a gentle simmer; cook for 2-3 minutes or until ravioli float to the top and are tender. Place ravioli on a tray.

6. Pour the cream in a little pot place on medium fire and add the grated cheese, mix a few times and pour on ravioli before serving.



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