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Ingredients
450g/1lb fresh egg pasta
1 egg white
salt
For the filling
700g/11/2lb fresh spinach
700g/11/2lb ricotta cheese, drained
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh
flat-leaf parsley
Method
1.To make the filling, put the spinach in a
deep saucepan with no water except the drops still clinging to the
leaves after washing. Cover with a lid, and steam the spinach for 5–10
minutes until tender, tossing occasionally. Drain the spinach thoroughly
in a colander, and squeeze out as much water as you can. Chop the
spinach and set aside.
2. Combine all the ingredients for the filling in a bowl, blending well
with a wooden spoon. Cover and refrigerate.
3. Divide the pasta dough into six portions. Working with one portion at
a time, roll the dough as thinly as possible into 10cm/4in wide strips.
Work with two strips at a time, keeping the others covered with a damp
cloth, and work quickly to prevent the dough drying out.
4. Put a teaspoon of filling at 5cm/2in intervals in rows along one of
the pasta strips. Dip a pastry brush in the egg white, and paint around
each spoonful of filling. Put the second rolled-out sheet of pasta over
the filled sheet. Press down firmly around each mound of filling to seal
it, forcing out any trapped air. Use a knife to cut the ravioli into
squares. Put the squares on a tray, and leave to dry for 2 hours. 5.
Bring a pan of salted water to the boil, and cook the ravioli in batches
for 3–5 minutes, lifting out with a slotted spoon. Transfer to a serving
dish. Serve immediately, either buttered or with tomato sauce.
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