|For the pasta:|
|350 g of type 0 flour|
|100 g of frozen spinach|
|1 egg yolk|
|1 pinch of salt|
|For the stuffing:|
|500 g of ricotta cheese|
|50 g of grated pecorino romano|
|salt and pepper to taste|
|For the condiment:|
|4 slices of Zibello culatello|
|Grated Parmesan cheese|
Homemade stuffed pasta such as ravioli, or simpler pastas such as maltagliati or tagliatelle are always a good idea. The recipe for green ravioli with ricotta might be laborious for first-time chefs, but so delicious! The filling is simple, but the dough requires a great deal of patience.
It must be homogeneous, smooth, elastic - and above all it, it must be rolled very thinly. Only the most experienced will know how to use the rolling pin properly, but without a manual pasta sheeter that thins it to perfection, there is no other way.
The green ravioli with ricotta and culatello is suitable for many occasions, both formal and casual; preparing it for Sunday lunch will make the day very special.
To make the pasta:
- First, let the frozen spinach cook in hot water. When they are soft, drain and squeeze very well and allow to cool. Blend with a mixer and set aside.
- Pour the flour on the work surface and make a hole in the center, where you will pour in the slightly beaten egg and the yolk. Begin kneading, adding the spinach puree.
- Add a pinch of salt and work until you get a smooth dough; let rest for approximately 30 minutes in the freezer.
To make the ricotta filling:
- Working the ricotta cheese with a fork together with the pecorino cheese, salt and pepper.
- Leave in the refrigerator until making the ravioli.
To prepare the ravioli:
After enough time has passed and the dough is compact, cut it into slices and start roll with a rolling pin, sprinkling with a little flour if necessary. You will need thin strips that are thick enough to accommodate the filling. Distribute a teaspoon of filling every 5 cm of dough on a strip, cover with the second strip of pasta and make the ravioli shape with the special tool. You can also seal the ravioli with your fingers, cut into rectangles, and then decorate with the prongs of a fork. Place the ravioli on a papered tray, put in the freezer and then transfer them into freezer bags. When you need the tortelli, they will be ready to be cooked in boiling salted water. The green ravioli with ricotta will cook in a few minutes if you have used very thin dough. When ready, drain gently and season with melted butter and sage, then decorate each dish with a slice of culatello toasted in a hot pan.