This recipe makes four large ravioli. We suggest around two or three ravioli per person.
For the dough:
1 ¼ Cups of Flour
2 Medium Eggs
Classico Extra Virgin Olive Oil (to taste)
Pinch of Salt
For the filling:
1 ½ Cups Cooked Spinach (sauté with two tablespoons of olive oil and a clove of diced garlic until the spinach is wilted)
1 cup of Ricotta
Ground Nutmeg (to taste)
Salt & Pepper
Grated Parmigiano (to taste)
Lemon Zest (to taste)
4 Free-Range, Fresh, Egg Yolks
1 Whole Egg
Classico Extra Virgin Olive Oil
Fresh Herbs (we suggest sage, rosemary, and thyme)
Pasta Machine (or rolling pin!)
2 Circular Dough Cutters (one roughly 6 inches and one roughly 4 inches).
- Place the flour on a wooden surface, forming a pyramid. Make a deep and wide well in the middle of the flour pyramid.
- Crack the two eggs into the well, making sure they don’t overflow. Using a fork whisk the eggs until combined. Gradually start adding some flour from the well’s walls until the dough is too thick to mix with a fork.
- Begin kneading the dough with your hands. Add a few tablespoons of Classico extra virgin olive oil to give the dough more flexibility. Knead until you have a smooth, compact, ball of dough. Cover the dough with plastic wrap and leave it to rest on the side, for at least 30 minutes.
- As the dough rests, prepare the filling. Roughly chop the cooked spinach using a sharp knife and place it in a large bowl.
- Add the ricotta and combine the two ingredients using a fork.
- Add a pinch of grated nutmeg, salt, pepper, and grated parmigiano to taste. Grate some lemon zest and add to the mix, tasting and adjusting accordingly.
- Finally, add one whole egg and mix vigorously. Place the filling in a piping bag and leave to one side.
- Carefully separate the four egg yolks from the whites, placing each yolk in a separate espresso cup (or small glass).
- Cut off a piece of dough and begin flattening it out using a pasta machine (or rolling pin), moving from level to level until you reach the thinnest width.
- Lay the rolled out dough on the wooden surface: time to shape the ravioli!
- Press lightly into the dough (just enough to make a mark) with the smaller dough cutter: this creates a guideline for where you should put your filling.
- Using the piping bag, squeeze two circles of the spinach and ricotta filling on top of each other (leaving a space in the middle for the yolk).
- Carefully drop one yolk into the middle space.
- Place an equal sized portion of pasta dough on top to cover the ravioli. Press down tightly around the filling to seal the ravioli.
- Cut the ravioli using the large dough cutter.
- Repeat for the remaining dough and filling.
- Place a pot of water to boil. Once it begins simmering, add a pinch of rock salt followed by the ravioli. Once the ravioli have risen to the surface, cook them for 2 minutes longer and then remove from the water.
- As soon as the ravioli are cooked, place them on individual plates. Top with a generous drizzle of Classico extra virgin olive oil, the fresh herbs of your choosing, a dash of black pepper, and a sprinkle of Parmigiano.
- Slice your ravioli in half and mix the runny yolk with the olive oil, herbs, pepper, and Parmigiano to make your sauce!
TIP: If you have extra dough and filling, make simple ravioli without a yolk and pop them in the freezer! When you feel like eating them, throw them in a pot of boiling water without defrosting them.