Ravioli di Spinaci e ricotta
Di magro is how they describe this ravioli in Emilia, but it is called agnolotti in Piedmont. Both names refer to its meatless filling; usually based on ricotta cheese and a green leaf vegetable. The ravioli in this recipe are square (You can make round ravioli too, called tortelli), and different sizes are called ravioloni, ravioli or raviolini (respectively,from the largest to the smallest). Try them, they’re really very easy to make.
9 oz (250 g) fresh spinach or Swiss chard
5 oz (150 g) ricotta cheese
2 teaspoons ground nutmeg
Salt Freshly ground black pepper
2 egg yolks
3 oz (75 g) freshly grated Parmesan cheese
1 lb (450 g) fresh pasta dough (see recipe for pasta)
3 oz (75 g) unsalted butter
4 sage leaves, finely chopped
- To make the filling: cook the spinach or chard in a little water, drain well, squeeze out the excess moisture and roughly chop. Mix the ricotta cheese with the spinach or chard. Stir in the nutmeg, salt, pepper, egg yolks and 1 oz (25 g) of the Parmesan cheese.
- To make the ravioli: roll out the pasta dough on a lightly floured surface to two sheets of pasta about 1/8 inch (3 mm) thick and both approximately 14 ½ x 9 ½ inches (37 x 24 cm) in size.
- Put heaped teaspoonfuls of the filling on one sheet of pasta, 2 inches (5 cm) apart. Cover with the other sheet of pasta. Press gently with your fingers all round the filling to seal the ravioli shapes, without air bubbles.
- Cut the pasta into squares with a pastry wheel, and lay the ravioli on a clean tea towel.
Cook the pasta for 4-5 minutes.
Meanwhile, melt the butter. Drain the pasta and mix with the butter. Scatter with the sage and serve with the Parmesan.