menu for yor
450g/1lb fresh egg pasta
1 egg white
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
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh
• 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.
• Combine all the ingredients for the filling in a bowl, blending well with a
wooden spoon. Cover and refrigerate.
• 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.
• 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.
• 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.