ABOUT THE RECIPE
FOR THE DOUGH
2 ½ cups (400 gr) all purpose flour
FOR THE FILLING
15 oz (400 g) fresh ricotta
1.8 lbs (800 g) raw spinach
16 oz (100 g) grated Parmigiano Reggiano
2 oz (50 g) bread crumbs
a pinch of nutmeg
salt & black pepper to taste
CHERRY TOMATO SAUCE
1 lb (453g) ripe cherry tomatoes, halved
2 oz (60 ml) extra virgin olive oil
2 cloves of garlic
5 leaves of basil plus more for garnish
2 mixing bowls
rolling pin or dough sheeter
ravioli cutter or dough wheel
medium size pot
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound that goes all the way down to the work surface. Beat the eggs with a fork and then add them to the well.
Continue beating the egg mixture with the fork, gradually working the flour from the sides of the well into the egg mixture. As you work, the egg mixture will become thicker and the size of the well will expand. Continue beating until there is just a thin ring of flour around the egg mixture and the dough becomes too thick to mix with a fork.
Drizzle a tiny amount of the warm water over the egg mixture and continue mixing. It is possible that you will not need any water. Work the remaining flour into the dough with your hands just until a rough, firm dough is formed. Rub your hands together to remove as much dough as possible and add that to the rest of the dough. Shape the dough into a rough ball and set aside.
Once you have formed a rough ball, it is ready to knead. Sprinkle flour on the work surface and place the dough on top. Press the heel of one hand deep into the dough, keeping your fingers high. Then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Repeat the stretching and kneading process, using more flour if needed to prevent sticking, until the dough is smooth and silky - about 10 minutes. Roll the dough into a smooth ball.
Place the dough in a small bowl, cover with plastic wrap and let rest for 15-20 minutes at room temperature before rolling and shaping the pasta. If you plan on using the dough later, you can refrigerate it for up to 1-2 days. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.
Heat the extra virgin olive oil in a small casserole dish over medium-low heat. Stir in the spinach then increase the heat to medium. Season with salt and pepper and cook, stirring, until the spinach is tender and the liquid has evaporated (about 15 minutes). Let the vegetables cool completely.
In a large bowl, combine the fresh ricotta, Parmigiano Reggiano and the cooked spinach. Season with salt and pepper, then stir in a beaten egg and mix well.
Note: if the filling is a little too wet, you can add the breadcrumbs
FILLING THE RAVIOLI
Roll out the ravioli dough to about ¼ inch (10-15 mm). Using a ridged pastry wheel, cut the ravioli into rectangles about 3 x 2 ½ inches (7 x 6 cm). Dill the ravioli with one tablespoon of filling and close them.
Press the edges of the ravioli firmly to seal them tightly.
Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels.
Add the olive oil, sliced garlic and 5 leaves of basil to a pan over low heat. Let cook gently for about 15 minutes.
Once the garlic is tender, add the cherry tomatoes and salt. Cover with a lid and let cook on medium heat for 15 minutes, stirring occasionally to prevent burning.
COOKING THE RAVIOLI
Bring a pot of salted water to a boil. Cook ravioli for 2-3 minutes. Strain and toss with warm sauce. Garnish with olive oil, parmesan and basil.
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