Fresh spinach and ricotta ravioli


Fresh spinach and ricotta ravioli

What happened to January? I still remember celebrating New Year's eve and now it's already February! I keep myself quite busy which only helps to make time fly by. Some great things happened in my life since the New Year has started, and it makes me very happy. I just finished working on a new G2Kitchen issue which should be out very soon. We are also finishing last bits and pieces before the Food Blogger Connect 2011 registration opens (keep checking back because it should be very soon!). We will have a fantastic lineup of speakers and talks for FBC11, so make sure you don't miss it! If you are not London based and look for a cheap accommodation during the conference, check my Couch surfing post!

Two weeks back I was honoured to assist a fantastic photographer Marie-Louise Avery. It was such a great experience for me and I have definitely learned a lot. To keep my already lifted spirit up, I'm going to Prague next week for a photoshoot. Taking 100 product photos in 3 days will surely be a challenge on top of shooting new food pictures for a spring/summer issue of Palladium magazine, but I'm very much looking forward to it. I hope I will have time to visit my friends and family and enjoy czech food and beer. If so, I will need to do another detox after I return to London. :)

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We have been eating quite good food since we finished our detox and I can't get enough of fruit and vegetables. It must be the weather! I can't wait for spring and longer days to come.
Have I already told you about my new pasta machine which I got from my sweetheart for Christmas? I couldn't wait to finish the detox and finally put it to use. We had tasted fresh pasta in Italy a few months ago, and since then we have been hooked. This week I made my favourite pasta - spinach and ricotta ravioli. I didn't have a fresh sage so I poured over thyme butter and the result was amazing. Finished with a freshly grated parmesan, I couldn't have imagined a better lunch!

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Fresh spinach and ricotta ravioli
Serves 2-3

100g pasta flour
100g semolina flour
pinch of salt
2 eggs
1 tsp extra virgin olive oil
1-2 tbsp cold water

1 tbsp olive oil
2 garlic cloves, chopped
260g fresh spinach
250g ricotta
zest 1/2 lemon
1/4 tsp ground nutmeg
1/4 cup grated parmesan
salt and freshly ground pepper

3tbsp butter
10 sprigs of fresh thyme
freshly grated pepper

grated parmesan, to serve

Sift together the pasta flour and semolina flour, add pinch of salt. Pile the flour mixture on a flat surface. Make a well in the middle, add the eggs and olive oil and start mixing with a fork to incorporate the eggs and flour mixture. When the dough begins to come together, start kneading the dough with both hands, pouring in a little bit of water until soft and smooth. It takes about 10 minutes. The dough should be elastic and not sticky. Wrap it in plastic wrap and let rest for about 30 minutes.

In the meantime, prepare the filling. Heat oil in a pan, add the garlic and saute for a minute. Add the spinach and cook for 2-3 minutes just until wilted. Transfer it to a colander and let cool slightly, then squeeze out any excess liquid. Roughly chop the spinach. In a medium bowl, mix the ricotta, lemon zest, nutmeg, cheese and spinach, add salt and pepper to taste.

Cut the dough in half and start rolling it with your pasta machine. Each time you run the dough through, fold it and run it through again on the same thickness setting. Roll it until it's paper thin. Place the pasta sheet on a floured surface and spoon the spinach mixture on top, making sure there is at least a 3cm space around each spoonful. Lightly wet the dough around the filling. Place the second sheet of pasta over the filling, press the dough down gently with your fingers to seal the dough around the filling. Cut out the individual ravioli pieces with a pasta wheel and place on a floured surface. Repeat with the remaining pasta sheets and filling.

Bring a large pot of salted water to the boil. Add a tablespoon of oil, reduce the heat and gently cook the ravioli in batches for 4-5 minutes. Remove from the water, drain and keep warm.

For the thyme butter, melt the butter in a pan, add the thyme and fry for less than one minute. Remove from the heat and add some freshly grated pepper.

Serve the ravioli on a warmed plate, pour over some thyme butter and sprinkle with the parmesan.



24 comments :

  1. This looks so lovely and fresh!

    I will do my best to make it to the FBC this year!

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  2. Your photos are stunning, as usual. I would have loved to have that for dinner! It sounds like you're having an amazing year.

    Can those of us who blog only extremely occasionally about food join the food connect? Wait, I'm not sure I've ever blogged about food, I just think about it a lot. Let me rephrase that, is the food blogger connect strictly for you serious food bloggers?

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  3. I'm really impressed!! you made it like a real Italian girl, I'm so proud of you, as a sister, as a friend! can't wait to meet you again!!!!!
    Just a side note: the picture with the egg yolk is breathtaking, stunning, wonderful!

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  4. Lovely Sari :) Spring is already in your pictures, we should hang them by our windows ;)

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  5. O this looks so good! And you're getting quite the star with all those publications! Whoohoo! What a way to start the new year!
    Your pasta looks amazing and you're making me wonder if I should get a pasta machine. It's my birthday this wednesday and my sweetheart wants to give me a pasta machine too (coincidence!!) but I'm a bit hesitant to add yet another machine to the already overfull kitchen! Would you say it is worth it? (looking at those shots I think I know the answer to that question already!)

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  6. Fantastic photos, spinach and ricotta...yum!

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  7. The photos are all beautiful!

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  8. It looks so yummy ! may I ask what is the brand of your pasta machine ? thank you !

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  9. These ravioli are amazing! There are perfect and you're such a good chef! ANd your photoa are so wonderful!!!! I love your blog!!!

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  10. There are few things more beautiful than fresh pasta. And these ravioli look stunning!

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  11. Wow. Those ravioli are lovely! I love how elegant and subtle your process photos are. I love making (and eating) homemade pasta. I've yet to make ravioli, though. Complimenti!

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  12. You can't beat homemade ravioli. Incredible!

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  13. The ravioli look divine Sari...I recently got hold of a pasta machine and look forward to putting it through its paces. Good luck with your up and coming projects!

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  14. Yes, time has definitely went by so fast. I've enjoyed winter but have found myself thinking about spring already too - can't for the first signs of it here in Finland. Beautiful work, with both, the ravioli and the photographs. Nothing is better than a dish of simple flavors like these.

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  15. Gorgeous ravioli, I always mean to have a go making my own pasta and I want to do so more than ever now.

    Can't wait for FBC!

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  16. Glad you had fun assisting. The ravioli look sensational. A perfect winter dinner!!

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  17. OH.. ricotta... divine... such a divine cheese. This looks simple delish.

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  18. Hi Sarka, I'm in sitting in my room now on Na Porici, next to the Palladium, reading this post and smiling because it is -8 degrees outside and this raviolli looks lovely. I love Prague!

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  19. Thank you everyone for stopping by here and for your comments. Please accept my apologies for this late response!

    @Juls - thank you my Italian sister, I had the best teacher! :)

    @Junglefrog - Hi Simone, I hope you got your pasta machine, because you would definitely love it! Once you've tried fresh pasta, there's no way back. :)

    @argone - Hi, it's Imperia brand and it works great.

    @Claudia - Thank you Claudia for your lovely comment! You are flattering me! :)

    @Peter G @ Souvlaki For The Soul - Thank you Peter! I look forward to your pasta recipes!

    @tiina { sparkling ink } - Hopefully you will enjoy nice spring London when you come here! Can't wait!

    @Sarah, Maison Cupcake - Hey Sarah! Fresh pasta is the best, you should give it a go! And it's fun! :) Can't wait for FBC too!

    @Kitchen Butterfly - Oh hello my dear! Are you in Prague? What a shame I missed you there! I'm so glad you love Prague! :)

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  20. This looks delicious! I can't wait to try this out. My family loves pasta and I'm sure this recipe will be one to please. Here is another great recipe I found, http://www.fourgreensteps.com/community/recipes/courses/asparagus-ravioli

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  21. This looks absolutely wonderful! I was so inspired by this yummy dish (that I will be making very soon) I used it in my inspiration board! Thank you for your beautiful blog and images!

    http://zinkedesign.wordpress.com/2011/07/07/beach-blues/

    xo Christina Leigh

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  22. These look amazing! Do you think they would hold up if frozen?

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    Replies
    1. I never tried freezing them. You can freeze fresh pasta, but I'm not sure about the filling.

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