Spinach and Parsley Ravioli
Most ingredients are available in Antonio’s Market!
For the Pasta
1 1/4 cups Unbleached All-Purpose Flour
1 tbsp Extra Virgin Olive Oil
2 ea Eggs
2 ea Egg Yolks
1/2 cup Durum Flour
1/8 tsp Fine Sea Salt
For the Filling
1/2 lb Spinach, Leaves cut into 1/2inch thick Ribbons
1/4 cup Onion, Finely Chopped
2 tbsp Extra Virgin Olive Oil, Plus extra for Drizzling
1 ea Garlic Clove, Smashed and Peeled
2 tbsp Butter, Unsalted
2/3 cup Parsley, Finely Chopped
1 tbsp Sage, Finely Chopped
1/4 cup Parmigiano-Reggiano, Grated, Plus more for Garnish
Method of Preparation
1. For the pasta: In a large bowl, whisk together the all-purpose flour, durum flour and salt.
2. Mound flour mixture, then for a well in the center.
3. Add the eggs, egg yolks and oil to the well.
4. Using a fork, gently break up the yolks and whisk to incorporate the flour from inside the rim of the well.
5. Continue until liquid is all absorbed, about half of the flour will be incorporated.
6. Knead in the bowl until a dough forms.
7. Add water by the tsp, up to 2 tsp, to moisten as needed.
8. Transfer the dough and any flour in the bowl to a clean work surface.
9. Knead together for 5 minutes more.
10. Wrap the dough tightly in plastic and let rest at room temperature for 30 minutes.
11. For the filling: Wash the spinach and pat dry.
12. In a large skillet, heat the oil and butter over medium-high heat.
13. Add the onion, sage and garlic.
14. Reduce the heat to low and cook for 7 minutes.
15. Add the spinach.
16. Increase the heat to medium and cook for 3 to 5 minutes.
17. Remove and discard the garlic.
18. Transfer the filling to a bowl and set aside to cool completely.
19. Then stir in the parsley and cheese.
20. Divide the dough into 4 pieces.
21. Rewrap 1 piece in plastic wrap.
22. Flatten the unwrapped dough so that it will fit through the rollers of a pasta machine.
23. Set the rollers of the pasta machine at the widest setting and feed the dough through 3 to 4 times.
24. Roll the pasta through the machine, decreasing the setting one notch at a time, to a thin sheet.
25. Using a fluted pastry wheel, cut the dough into 12 (2 3/4inch) squares.
26. Rewrap the scraps.
27. Place a tsp of the spinach filling into the center of each square.
28. Fold over to form a triangle.
29. Press out the air from around the filling, then press to seal the edges.
30. A drop of cold water can be used to help seal the edges.
31. Transfer the ravioli to a lightly floured baking sheet.
32. Repeat with the remaining dough and filling.
33. Roll the dough scraps only once to create additional ravioli.
34. Bring a large pot of water to a boil.
35. Cook the ravioli for 3 to 4 minutes, then drain.
36. Place in a serving dish, drizzle with olive oil and sprinkle with the cheese and sage leaves.
37. Serve immediately.
La Cucina Italiana Magazine, May/June 2013 Issue