spinach and ricotta ravioli recipe

Serves 4
Ingredients
For the pasta:

• 200g 00 flour


• 100g Durum wheat semolina flour


• 3 eggs


• 1 egg, to seal


• Durum wheat semolina flour for dusting pasta dough

For the filling:

• 1 clove garlic, finely sliced


• 40g fresh grated Parmesan


• 400g fresh spinach leaves


• 250g ricotta


• 1 egg yolk


• A pinch of fresh grated nutmeg to taste

For the tomato butter sauce:

• 4 fresh plum tomatoes


• 1 clove garlic, finely sliced


• Small bunch fresh basil


• 125g butter, diced and cold


• Lump of fresh Parmesan for shavings


• Extra virgin olive oil


• Salt and pepper

Method: How to make Salvo's spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.

2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.

3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.

4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.

5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.

6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.

7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.