Ravioli #2, classic
Source of Recipe
from wwr
List of Ingredients
Ravioli #2, classic
1 1/2 lbs (750 g) fresh spinach, washed and
stems removed
1 1/2 lbs (750 g) ricotta cheese
2 egg yolks, lightly beaten
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see Monday's edition)
Place the spinach in a large pot over moderate heat with only the
water clinging to the leaves after washing. Cover the pot and steam
the spinach, stirring occasionally, until wilted and tender, about 8
minutes. Squeeze out as much water as possible and chop finely.
Combine with all remaining ingredients except the pasta and mix
thoroughly. Divide the dough for the pasta into six equal portions
and roll to the thinnest setting on the pasta machine. Place a
teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on
three of the strips of pasta. Moisten the dough in between the
stuffing with water, using a pastry brush or your finger. Place the
remaining strips of dough over the filling and press down around the
filling, eliminating as much air as possible from inside the ravioli.
Use a knife or fluted pastry wheel to cut into individual ravioli.
Press the edges of each to seal completely. Place the ravioli on
lightly floured dish towels, making sure they don't touch each other.
Turn every half hour if not using immediately to ensure the dry evenly
on both sides. Cook within 4 hours, or freeze or refrigerate for
future use. Boil in at least 4 quarts (4 L) of salted water for 3 to
5 minutes, until the pasta is tender. Remove with a slotted spoon and
serve immediately. Serves 4 to 6.Recipe
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