Recipe - Spinach And Ricotta Ravioli

FOR THE PASTA ALL UOVO
150 g Plain or wholemeal flour;
sifted (5oz)
1 md Sized egg
One fourth teaspoon Salt

FOR THE FILLING
300 g Fresh spinach or 150g; (5oz)
frozen chopped
; spinach (10oz)
2 Fresh sage leaves; chopped
or 1/4
; teaspoon dried sage
150 g Ricotta cheese; (5oz)
1 teaspoon Salt
A few breadcrumbs; if
necessary
Freshly grated parmesan
cheese; to serve

1. For the pasta : Put the flour on a board or in a bowl, sprinkle with the
salt and make a well in the centre.

2. Add the eggs and gradually work them into the flow with your finger
tips, until all the flow has been incorporated and the dough can be
gathered into a ball. (Add a little water, if necessary, but the dough
should not be sticky).

3. Kneed well for at least 5 minutes or until the dough is smooth and firm
but elastic. Put it in a covered bowl or polythene bag and leave it to rest
for about 30 minutes.

4. For the filling : If using fresh spinach, wash it and put it in a
saucepan with only the water that is clinging to the leaves.

5. Cover tightly and cook gently for about 5 minutes or until tender. If
using frozen spinach, cook it according to the packet instructions. Drain
the spinach and, when cool enough to handle, squeeze out as much liquid as
possible with your hands.

6. Chop the spinach finely if fresh and mix it with the sage, ricotta and
salt. If the mixture seems too sticky, add a few breadcrumbs.

7. Put the pasta dough on a lightly floured surface and roll it out as
thinly and evenly as possible into a large rectangle, or use a pasta
machine if you have one. (If necessary divide the dough into pieces and
make the ravioli in batches).

8. Put teaspoons of the spinach mixture in neat rows down the length of one
half of the pasta rectangle.

9. Fold over the other half of the rectangle and press down gently between
the mounds of filling to exclude any air pockets.

10. Trim the edges of the pasta, if necessary, then cut the dough crossways
and lengthways between the rows of filling with a fluted pastry cutter or a
sharp knife to make square ravioli.

Converted by MC_Buster.

NOTES : This classic recipe comes from EmiliaRomagna. The ravioli are
light and delicate, and should be eaten as soon as possible after cooking,
with either a fresh tomato sauce or sage and butter sauce and a sprinkling
of freshly grated parmesan.

Converted by MM_Buster v2.0l.