Ravioli are the smaller version of the tortelli. They are made with a filling of ricotta cheese and spinach. Ravioli can also be made with a savoury mince. Ravioli can be served with either pasta sauce and a sprinkling of Parmesan cheese or quite plainly with butter, a drizzle of olive oil and a sprinkle of Parmesan cheese.
Now lets see a snack from Italy that will make you in love in them..
Serves: 2
Ingredients for filling:
3/4 lb fresh spinach
2 oz ricotta cheese
ground nutmeg (pinch)
salt and pepper (to taste)
3/4 lb fresh spinach
2 oz ricotta cheese
ground nutmeg (pinch)
salt and pepper (to taste)
Method:
1. Boil spinach. Drain and dry.
2. Sieve spinach to a puree or chop very finely. Allow to cool.
3. Sieve cheese and mix in the spinach when cold.
4. Season well and add the ground nutmeg.
5. The mixture should be a firm puree.
Ingredients for pastry:
10 oz plain flour
2 tablespoons olive oil
1/2 teaspoon salt
2 eggs (beaten)
3-4 tablespoons milk
10 oz plain flour
2 tablespoons olive oil
1/2 teaspoon salt
2 eggs (beaten)
3-4 tablespoons milk
Extras:
Pasta making machine
Pastry board
Pastry board
Method:
1. Sift the flour with salt on to a board.
2. Make a well in the centre.
3. Put in the oil, eggs and half the milk.
4. Start mixing in the oil, eggs and milk gradually, drawing in the flour, add the rest of the milk as it is needed.
5. Continue to work up the paste until it is smooth and firm, knead well, then cover with a cloth and leave for 20-30 minutes to get rid of any elasticity.
6. Cut pastry into smallish pieces ready to be put through the pasta machine.
7. Put the now firm pastry through the pasta making machine, starting at No.1 and finishing at No.6.
8. Roll out one piece, paper thin. Slide to one side.
9. Roll out the second piece as thinly.
10. Lay out the pastry on a lightly floured board.
11. Brush the second piece with water and spoon a little of the filling onto the pastry at regular intervals so that you end up with two rows of small egg sized mounds.
12. Lift the first piece of pastry on top and with a small ball of the pastry press down the top piece around each mound of filling.
13. Cut out in squares with a pastry wheel.
14. Repeat the above steps 7 -13 until you have finished using up all the pastry and filling.
15. Leave for 2-3 hours to dry a little, then cook.
Tips :
1. Simmer in stock or water for 15-20 minutes, drain and cover ravioli with a good tomato sauce; continuing to simmer gently until golden.
2. Serve the ravioli well dusted with grated Parmesan cheese for more tasty.
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