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
- FRESHLY GRATED NUTMEG TO TASTE
- SALT TO TASTE
Mince and squeeze excess water from veggies. Mix all ingredients with a wooden spoon (ricotta, parmigiano, spinach, nutmeg. Add salt only after you have added parmigiano, and tasted the filling. Remember salt is flavor enhancer, not an ingredient!) .
When you get the hang of it, make more filling than you need, and use it to make “GNUDI”: the “naked” gnocchi (see recipe).
HOW TO BUILD THE RAVIOLI: Important: before you start cutting your pasta, make sure yu have a layer of flour under it, to keep in from sticking to the countertop.
Use the top edge of a crystal glass, or a ravioli cutter, to cut out as many circles as possible (average serving per person: 4 large circles).
Place a small teaspoon (amount varies with the size of the circle) 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 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 gently and serve immediately with
BUTTER AND SAGE sauce, with a citrus twist:
Frying pan, block of butter, fresh sage leaves, orange (in the winter) or lemon (in the summer) peel, grated.
Allow to melt without frying. Take ravioli out of the water with a ladle, sauté for a minute then add freshly grated parmigiano.