Medium
6 per.
30 min
Chef Francesca D’Orazio
Homemade ravioli is the perfect dish to enjoy for Sunday lunch with the family. It brings back unforgettable, happy childhood memories of when pasta was always handmade.
Ingredients
For the pasta:
150 g all-purpose flour
150 g double-milled durum wheat flour
2 medium eggs
60 g spinach leaves
extra flour
For the filling:
400 g cow, sheep or goat’s milk ricotta
50 g Grana Padano PDO aged for over 16 months
2 tablespoons chopped herbs: thyme, chives, basil
Untreated lemon peel to taste
For the dressing:
60 g butter
1 cup of vegetable stock
Thyme
Basil
Chives
50 g grated Grana Padano PDO aged for over 16 months
1 untreated lemon (juice and peel)
Salt to taste
Preparation
For the pasta:
Wash and dry the spinach well, then blitz in a blender with the flours. Add the eggs and knead thoroughly, adding more flour if needed, to make a firm pasta dough. Cover with a bowl and set aside to rest.
For the filling:
Cut the lemon peel into thin strips and plunge it into salted boiling water 3 times, changing the water each time. Strain the ricotta, add the Grana Padano PDO, the chopped herbs, a pinch of salt and two teaspoons of grated lemon peel, leaving some aside to garnish the dish.
Roll the pasta out thinly and cut in half. Arrange small heaps of filling on one sheet of the pasta, spacing them evenly (using a ice-cream scoop is a good tip) and lay the other sheet on top, pressing down firmly around each heap of filling so that the two sheets of pasta stick together. Cut each raviolo into a flower shape, using a pasta cutter.
Begin cooking the ravioli in salted boiling water for a few minutes. In the meantime, prepare the dressing by melting the butter with the thyme and whisking it into a cream with the vegetable stock (or the ravioli cooking water) and two tablespoons of lemon juice. Remove from the heat and add the Grana Padano PDO. While the sauce is still piping hot, pour it over the ravioli, garnishing the dish with the lemon peel and herbs.
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