For ‘World Pasta Day’ we’re getting a lesson is how to make the family favourite – ravioli – from scratch.
Italian chef and owner of 400 Gradi restaurant in Melbourne, Johnny Di Francesco joined Kylie and Larry to show how to make the pasta favourite that is stuffed with spinach and ricotta and cooked in a smooth buttery sauce.
SPINACH AND RICOTTA RAVIOLI
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Recipe
1kg Pasta flour 00
600g egg yolk
2 whole eggs
To make the dough:
Add flour to a bowl of a mixer
Set on low speed. Mix until the flour and adds are combined and a smith yellow dough.
Remove the dough from the bowl and wrap with plastic wrap.
Rest the dough for at least an hour, preferably in the fridge.
Divide the dough.
Take one piece at a time and roll it through the pasta machine. Fold the dough and laminate through at least 3-4 times.
Start on the highest setting. Repeat through the machine until you reach setting 1.
Filling:
Ricotta: 200g
Spinach 200g
Salt & pepper to taste.
Blanch 200g spinach
Once blanched, allow to cool.
Mix together with ricotta and salt and pepper.
Mix well.
Add a small amount to the sheeted pasta. With a round ravioli cutter cut around filling leaving 2cm around the filling.
Once cut turn each cut into a ravioli. Remove any air pockets.
Bring a pot of salted water to boil. Blanch the ravioli until the float to the top.
Sauce:
Butter: 100g
Sage: 4 leaves
Add butter to the pan and slightly caramelise the butter. Add sage and the cooked ravioli.
Salt to taste.
Plate and enjoy