Ravioli with Spinach and Tomato Salsa
Pasta and Pizza • Italian
Description
Instead of fresh tomatoes, you can use canned tomatoes in their own juice. You will need about 250 grams of them.
Ingredients
- Wheat Flour 15 oz
- Water 1 tablespoon
- Chicken Egg 4 pieces
- Spinach 5 oz
- Ricotta cheese 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Nutmeg 1 tablespoon
- Butter 0 oz
- Onion ½ heads
- Celery stalk 1 piece
- Tomatoes 3 pieces
- Carrot 1 piece
- Basil 0 oz
- Olive Oil 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Mix the flour with salt, form a mound, and create a well in the center. Crack in three eggs, add water, and use a fork to mix them with the flour. Knead the dough for about fifteen minutes, then cover it with plastic wrap and let it rest for half an hour to an hour.
Step 2
Wash the spinach, sauté it with one teaspoon of butter for five minutes, chop it finely, mix it with ricotta, Parmesan, and nutmeg, add a pinch of salt, crack in an egg, mix everything well, and refrigerate.
Step 3
For the sauce, peel and finely chop the onion, carrot, and celery. Sauté them in a pot without oil for three minutes, then add the tomatoes and simmer for half an hour. Pass through a sieve or blend into a puree with a blender.
Step 4
Roll out the dough using a pasta machine. On one sheet, place the filling by the teaspoon every 5 cm. Cover with a second sheet of dough, press the top sheet down onto the bottom one with your fingers, and cut out 5x5 cm squares with a knife.
Step 5
Cook the ravioli in boiling salted water for three minutes.
Step 6
Before serving, heat the sauce in a skillet with a tablespoon of olive oil, add some chopped fresh basil, then add the ravioli and gently toss to combine. Keep on the heat for no more than two minutes, transfer to plates, drizzle with olive oil, and garnish with a basil sprig. You can also add a pinch of Parmesan.
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