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SPINACH AND RICOTTA RAVIOLI




Source of Recipe


Queer Eye For The Straight Guy ,As prepared in episode 121.


List of Ingredients




Ingredients for pasta:
1 lb. bread flour (3 ½ to 4 cups)
5 fresh, large eggs (preferably organic)
semolina flour for dusting


Ingredients for filling:
1 ½ cups Sheep's Milk Ricotta cheese
½ cup Cacio de Roma cheese
3 to 4 tablespoons of Pecorino Romano cheese
Cooked Spinach (not too much)

Recipe



Start with your flour in a small pile. Make a well in the center of the pile. Add the eggs, breaking them up slightly as you bring flour in from the sides. Keep doing this until it becomes dough-like, at which point you can use your hands. Work the dough until it's smooth and elastic.

Wrap in plastic and put it in the refrigerator to rest for 60 minutes.

While the dough is resting, you can make your filling: simply mix the cheeses together.

When you remove the dough, divide it into two sections. Roll each section into a ball.

Re-cover one of the balls. With the palm of your hand, flatten the other one slightly. THen begin to roll it out with a rolling pin. Repeat this process, making sure to keep your dough well-dusted with flour until you have a thin layer of pasta. NOTE: A pasta machine may also be used for this part.

Divide your pasta into two separate layers and lay them out on a floured surface.

Place heaping teaspoons of the mixed cheese and spinach filling all along the middle of one layer, spacing them about 2 inches apart. Brush the pasta with water lightly with a pastry brush. Then take the second layer and lay it over the first. Press the layer down against the first layer, gently covering the mounds filling, making sure to fit it snugly around the filling without tearing the pasta. Once you have completed this process along the entire length of the pasta, you can cut it into individual raviolis.

The raviolis will be ready to cook immediately in boiling water for about 3 minutes but remember that these are really delicate. Stir the water when cooking but be careful not to touch the ravioli itself.