Spinach & ricotta ravioli







Cook Time

135-140 Min


  • 450g/1lb fresh egg pasta
  • 1 egg white
  • salt

For the filling

  • 700g/1 1⁄2lb fresh spinach
  • 700g/1 1⁄2lb ricotta cheese, drained
  • 2 egg yolks
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 50g/2oz Parmesan cheese, grated
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 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.
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