Ravioli
Ingredients: Spinach, Ricotta, Flour, Salt, Parmigiano · 90 min cook time · 450kcal · ₩17,800
Ingredients
350g Spinach, 600g Ricotta, 1kg Flour, 10g Salt, 150g Parmigiano, 1ea Egg, 1pinch Nutmeg, 9ea Eggs (for pasta dough)
Instructions
1. Wash the spinach properly and remove the stalks. Put them in a pot with a little bit of water and a generous amount of salt. Cover and cook until tender, stirring occasionally.
2. Once cooked, get rid of the water from the spinach by squeezing it out. Let the spinach cool down completely.
3. Squeeze out the water from the ricotta using a fork. In a bowl, combine the ricotta, one egg, Parmigiano (about 150-200g), and a pinch of nutmeg (or cinnamon if preferred). Mix well.
4. Cut the cooled spinach into small pieces using scissors and add it to the ricotta mixture. Mix everything together until well combined. Cover the filling and set aside.
5. For the pasta dough, make a well in one kilo of plain flour on a clean surface. Crack 9 eggs into the well. Start mixing the eggs with a little bit of flour at a time from the edges of the well, creating a cream before it turns into a Play-Doh consistency.
6. Knead the dough using a pressing technique in the middle with two hands, pushing the dough outwards. Continue kneading until the dough is soft. Clean the board with a knife to incorporate all dough scraps.
7. Cover the dough with a bowl and let it rest for a couple of minutes.
8. Attach the pasta machine to the table. Take a piece of the rested dough and pass it through the pasta machine on setting number one (the widest setting) multiple times, folding it each time, to make a nice, soft, and moist pasta sheet.
9. Continue passing the pasta sheet through the machine, gradually decreasing the setting to number two.
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