This is what you made on your class. An Italian all-season classic. Deserving alternatives will be posted later. Suggestions welcome!
- 2 CUPS FRESH RICOTTA
- 1 CUP STEAMED VEGGETABLES (spinach, green beet or other)
- 1/3 CUP FRESHLY GRATED PARMIGIANO
- 1 LARGE EGG (optional, to use only if ricotta is very dry)
- FRESHLY GRATED NUTMEG TO TASTE
- SALT TO TASTE
Mince and squeeze excess water from veggies. Mix all ingredients (ricotta, parmigiano, spinach, nutmeg. Egg and salt only if needed) with a wooden spoon.
When you get the hang of it, make more filling than you need, and use it to make the “naked” gnocchi (see recipe).
HOW TO BUILD THE RAVIOLI: Use the top edge of a crystal glass, or a ravioli cutter, to cut out as many circles as possible.
Place a small teaspoon full of filling in the centre of each disc, then fold it in two, making sure the edges adhere properly and there is no air trapped in the raviolo. Press firmly with the tip of a fork, or use a “wheely thing” to seal the edges. This is important to prevent the raviolo from opening when in contact with boiling water.
Lay the ravioli on a well floured surface, making sure they do not touch one another.
Put plenty of water to boil, salt to taste, then carefully put the ravioli in to cook for about 3-4 minutes.
Strain and serve immediately with
BUTTER AND SAGE:
Let the butter melt without frying, with fresh sage leaves. Strain ravioli and sautee for a minute in the pan with the butter and some freshly grated parmigiano.