Ravioli with spinach and ricotta with parmesan sauce and truffles
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Gastrotools
Recipes from professionals
Homemade ravioli filled with spinach and ricotta with creamy parmesan sauce, butter-fried sage and black Australian winter truffles. For a quicker version, you can buy ready-made ravioli from your nearest Italian deli.
Servings
: 4
servings
Ingredients
500
g
Italian flour (tipo 00)
4
egg yolks
4
eggs
2
tbsp
olive oil
2
tbsp
water
Salt
200
g
spinach
50
g
butter
1
pinch
finely grated nutmeg
200
g
ricotta
1
egg yolk
Salt and pepper
1
shallot
10
g
butter
2
dl
chicken stock
1
dl
milk
1
dl
cream
50
g
finely grated parmesan
Salt and pepper
Flour
1
egg
20
g
butter
0.25
bunch
sage
Parmesan flakes
Truffle slices
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Instructions
Ravioli
Step 1/4
Add Italian flour and a pinch of salt to a food processor.
Step 2/4
Whisk egg yolks, whole eggs, olive oil and water together in a bowl, and pour it slowly into the food processor while it runs. Alternatively, you can knead it all together by hand.
Step 3/4
Remove the dough from the food processor once it has come together.
Step 4/4
Knead it by hand until you have a smooth dough, wrap it in plastic wrap, and let it rest in the fridge for 1 hour.
Ravioli filling
Step 1/2
Sauté the spinach in butter in a pan until it wilts.
Step 2/2
Chop it finely. Put it in a bowl together with ricotta and egg yolk, and taste with nutmeg, salt and pepper.
Parmesan sauce
Step 1/6
Peel and chop the shallot.
Step 2/6
Sauté it in butter in a pot until the onions are clear.
Step 3/6
Add the chicken stock, bring the pot to a boil, and reduce it by half.
Step 4/6
Add milk and cream, and reduce again to 1/3.
Step 5/6
Remove the pot from the heat and add parmesan. Blend the sauce and taste with salt and pepper.
Step 6/6
Warm the sauce in a pot when serving without bringing it to a boil, and optionally give it a go with an immersion blender to foam it up when serving.
The rest
Step 1/6
Divide the pasta dough into smaller pieces and roll them out thinly (approximately 2 mm) on a pasta machine.
Step 2/6
Sprinkle a little flour on the table and lay a layer of rolled out pasta dough on it.
Step 3/6
Distribute a tablespoon of ravioli filling around on the dough – make sure there is plenty of space between them.
Step 4/6
Brush with a little beaten egg around the filling and lay another layer of pasta on top. Gently press the dough down around the filling – preferably with the help of a small round cutter or a shot glass. It can help make the shape of the ravioli fine and uniform.
Step 5/6
Brown the butter in a pot and add sage leaves. Remove the pot from the heat.
Step 6/6
Cook the ravioli for approximately 3 minutes in plenty of salted water, drain, and serve with parmesan sauce, sage, parmesan flakes and truffle slices.
