Ravioli pasta making class is one of the most popular cooking classes that I teach in London. It might be the delicious filling or the fun in making them. Or just because they are amazingly tasty.
I know I have said that about almost every recipes on this blog, but this is one of my favorite meal ever. I probably have a top 100 of meals my granny taught me.
Tips for the perfect ravioli
-Do not exceed with water when brushing because then ravioli will be too sticky on the surface
-If it takes you too long in making of the layers and filling the ravioli, cover the layer with cling film so that it does not get too dry
Melt 100 gr butter in a pan. Add sage and the ravioli when ready. Garnish with black pepper.
How to use the leftover fillings?
You can use it to make Cheeseballs
Here the Ingredients: 250 gr Ricotta, 100 gr Spinaches, 140 gr crumbled bread, chopped parsley, 2 egg yolks, 80 gr grated Parmigiano, black pepper salt. For the tomato sauce: tomato salsa, garlic, basil, stock or red wine, salt and pepper
Firstly, prepare the sauce by slightly frying the garlic with olive oil and adding the tomato salsa when the garlic gets blonde. Season with salt pepper and basil. Add half glass of water or stock or wine and let it cook over low fire.
Take all the water out of the ricotta with a strainer by draining it for 30 minutes. When the ricotta is done, mix all the ingredients together and work the mixture till everything results amalgamated. Rub your hands with some oil and form the mixture into small balls.
Once you finish preparing the balls, add them to the tomato sauce and cook for 20 mins.
Ravioli ricotta e spinaci
- YIELD: 4 Servings
- PREP: 1 hr min
- COOK: 40 min mins
- READY IN: 1 hr 11 mins
Homemade pasta with a ricotta and spinach filling
- 150 gr white flour
- 150 gr semolina fine flour
- 3 eggs
- 1 spoon olive oil
- 250 gr spinach
- 250 gr ricotta
- salt nutmeg pepper
- 1 egg
- 30 gr butter
- half medium onion chopped
- 500 ml tomato sauce
- 250 ml veggie stock
- Mix the flours with salt and form a fountain. Put in the middle of the fountain the eggs and olive oil and start mixing the eggs with a fork. Once they are mixed thoroughly, start bringing in the flour. When all the flour is mixed in start kneading the dough with your hands. Knead on a flour-dusted surface for at least 10/15 minutes for a perfect result. Make a nice and smooth ball. Wrap in cling film and let it rest for 30 minutes.
- Meanwhile prepare the fillings to stuff your ravioli. Drain the ricotta of all the water with a strainer. Boil the spinaches until soft and then drain them for 45 minutes. Mix ricotta, spinaches with one egg and season with salt, pepper and nutmeg. Mix the ingredients thoroughly.
- Prepare the sauce, by chopping half an onion and sauté it in butter. Add tomato sauce (ideally passata). Fry for 5 minutes and add half a litre veggie stock. Let it cook for 45 min/ 1 hour over medium fire.
- Divide your dough in smaller balls. Flatten with your hands or the rolling pin so it can fit the thickest setting of your pasta machine. Use the thickest setting three times and each time fold the dough like a wallet. Use all the settings up to 7 once. Dispose the layers on a flour-dusted surface and cover with cling film.
- Put small portions of filling along the layers leaving enough space between them. Brush the edges with egg white or plain water using a brush or your finger. Lay another sheet of pasta on top of the ravioli, then press the pasta sheets together to seal the edges, squeezing out as much air as possible. Cut the ravioli with a wheel pasta cutter.
- Boil water in a deep pan and season with salt. When boiling, add the ravioli. Take out 1 glass of cooking water in case your sauce is too dry. Drain the ravioli and add them to the sauce. Sautè for a couple of minutes and serve warm garnishing with black pepper and parmigiano. Enjoy it
Book one Vittoria Veltri’s ravioli pasta making classes in London