Ingredient: of Spinach

Quality, authenticity, excellence
Green ravioli with stracciatella

First courses

Green ravioli with stracciatella

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

45 min

Servings:

1 Portions

Ingredients:

200 g of Tipico IT's semolina flour
50 g of Spinach
2 Eggs
1 pinch of salt
450 g of Tipico IT's stracciatella
50 g of Tipico IT's Granetta di Capra
Black pepper
Butter

PREPARATION

1

Boil the spinach in salted water, then drain and squeeze it well to chop it finely.

2

Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.

3

Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.

4

Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.

5

Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.

Condividi:
Quality, authenticity, excellence
Ravioli with goat's ricotta and spinach

First courses

Ravioli with goat's ricotta and spinach

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

60 min

Servings:

1 Portions

Ingredients:

250 g of Tipico IT’s 00 Flour
2 Eggs
Tipico IT's semolina for sprinkling
250 g of Spinach
125 g of Tipico IT's goat ricotta
Nutmeg
Black pepper
Fine salt
Tipico IT's Gran Capra

PREPARATION

1

To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.

2

Transfer the dough onto a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes protected from light and air currents that could dry it. While the dough is resting, devote yourself to the filling: take a non-stick pan with a wide bottom in which you will pour the rinsed spinach, covering it with a lid to let it wilt. Let them cook until, it will take about a couple of minutes.

3

When softened, drain to remove excess liquid and set aside. Take a large bowl and pour in the ricotta and Gran Capra. Flavour with nutmeg and, using a hand whisk, mix the ingredients together. Add salt and pepper to taste. When combined, chop the spinach in a blender and add it to the ricotta cream. Mix the ingredients well to obtain a homogeneous mixture.

4

Transfer the mixture into a pipping bag and set aside. The pastry will now have rested. Take it and divide it into two loaves. Leave one wrapped in plastic wrap so that it does not dry out while, after having lightly floured it with regrinded semolina (which will not be absorbed into the dough), roll out the other with the pasta machine, passing it between the rollers from the widest to the penultimate narrowest thickness: you should obtain a rectangular pasta sheet about 1 mm thick. Repeat the operation with the other roll. Roll out the two rectangles of pastry on a work surface lightly floured with semolina flour and create small piles of filling with a piping bag.

5

Place them about 3 cm apart, sprinkling water around the edges of the pastry so that when you lay the second pastry on top, it will stick more easily. Take care to allow the air to escape between the ravioli, by passing around the filling with your fingers, so that they do not open during cooking and let the filling escape.

6

When you lay the second sheet of pasta on top, make sure that the edges of the second sheet of pasta are flush with the first. Then use a pastry cutter to cut out the ravioli, which you will place on a tray lightly floured with regrind. Your ricotta and spinach ravioli are now ready! You can cook them in boiling water and dress them as you like, for example with butter and sage.

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