We've made pasta from scratch a few times now, and it's gotten a whole lot easier since I received a pasta roller attachment for my beloved Kitchenaid Mixer for my birthday a few weeks ago!
Spinach, Ricotta and Prosciutto Ravioli
Pasta: (This Recipe is from the back of '00' Pasta flour Brand: Molini Pizzuti)
500Gm '00' Flour
5 eggs
1 tsp Olive Oil
10 Gm Salt
In a bowl/mixer mix eggs, salt and oil. Add flour and mix into a soft dough. knead for 2 mins then cover and rest.
Filling:
1x small tub Ricotta cheese
1x bunch spinach, wilted and chopped
2 TBSP Parmesan Cheese, grated
5 slices Prosciutto, chopped
1 TBSP Dried herbs and Garlic (I use YIAH Herb & Garlic Mix)
Salt and pepper to taste
Mix all ingredients together and set aside.
Method:
Pinch off about a golf ball sized ball of pasta and lightly flour. Roll out the pasta sheets, but not too thin. I finished on number 5 on the pasta roller which is medium thickness and good for filled pasta.
Roll out a long sheet and then place a small heaped teaspoon of mixture about 5 cm apart on half of the sheet.
Use a pastry brush or finger to lightly wet around the mixture with water so the pastry on top sticks then lightly cover with the other half of the pasta sheet.
Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper or it will stick! and lightly dust with flour.
Repeat until you have enough.
To Cook: Bring a pot of salted water to the boil and then lower the flame so it just simmering. Rapidly boiling water will break apart the pasta so it needs to cook gently for about 10-12 minutes until tender.
Drain and serve with any pasta sauce you like.
This was so yum!!
We've also made ravioli with egg yolks inside before too and served it with a Burnt Butter, Garlic and Sage Sauce. Delicious!
Egg Yolk Ricotta Ravioli
Pasta:
As per above recipe.
Filling:
Above recipe minus the prosciutto.
Egg yolks
Method:
Roll out pasta as above and place a heaped small teaspoon of filling 5 cm apart on half the pasta sheet. Make a small well in the centre and lightly place an egg yolk on top.
Use a pastry brush or finger to lightly wet around the mixture with water so the pastry on top sticks then lightly cover with the other half of the pasta sheet.
Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper and lightly dust with flour.
Cook as pasta above but for half the time to have the yolk runny. You can serve it with the sauce below.
Burnt Butter, Garlic & Sage Sauce
75Gm unsalted butter
salt and pepper to taste
1 tsp crushed garlic
4-5 sage leaves
1 TBSP chopped parsley & Parmesan Cheese to serve.
Melt butter in a pan and season to taste. once bubbling add garlic and sage and cook until butter just starts to change in colour.
Take off the heat and spoon over pasta.
Sprinkle with parmesan cheese and parsley.
Enjoy!
Spinach, Ricotta and Prosciutto Ravioli
Pasta: (This Recipe is from the back of '00' Pasta flour Brand: Molini Pizzuti)
500Gm '00' Flour
5 eggs
1 tsp Olive Oil
10 Gm Salt
In a bowl/mixer mix eggs, salt and oil. Add flour and mix into a soft dough. knead for 2 mins then cover and rest.
Filling:
1x small tub Ricotta cheese
1x bunch spinach, wilted and chopped
2 TBSP Parmesan Cheese, grated
5 slices Prosciutto, chopped
1 TBSP Dried herbs and Garlic (I use YIAH Herb & Garlic Mix)
Salt and pepper to taste
Mix all ingredients together and set aside.
Method:
Pinch off about a golf ball sized ball of pasta and lightly flour. Roll out the pasta sheets, but not too thin. I finished on number 5 on the pasta roller which is medium thickness and good for filled pasta.
Roll out a long sheet and then place a small heaped teaspoon of mixture about 5 cm apart on half of the sheet.
Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper or it will stick! and lightly dust with flour.
Repeat until you have enough.
To Cook: Bring a pot of salted water to the boil and then lower the flame so it just simmering. Rapidly boiling water will break apart the pasta so it needs to cook gently for about 10-12 minutes until tender.
Drain and serve with any pasta sauce you like.
This was so yum!!
We've also made ravioli with egg yolks inside before too and served it with a Burnt Butter, Garlic and Sage Sauce. Delicious!
Egg Yolk Ricotta Ravioli
Pasta:
As per above recipe.
Filling:
Above recipe minus the prosciutto.
Egg yolks
Method:
Roll out pasta as above and place a heaped small teaspoon of filling 5 cm apart on half the pasta sheet. Make a small well in the centre and lightly place an egg yolk on top.
Use a pastry brush or finger to lightly wet around the mixture with water so the pastry on top sticks then lightly cover with the other half of the pasta sheet.
Press lightly around the mix to seal the pasta and make sure no air bubbles are trapped. Cut out with a circle or fluted cookie cutter and place on a floured place or line with baking paper and lightly dust with flour.
Cook as pasta above but for half the time to have the yolk runny. You can serve it with the sauce below.
Burnt Butter, Garlic & Sage Sauce
75Gm unsalted butter
salt and pepper to taste
1 tsp crushed garlic
4-5 sage leaves
1 TBSP chopped parsley & Parmesan Cheese to serve.
Melt butter in a pan and season to taste. once bubbling add garlic and sage and cook until butter just starts to change in colour.
Take off the heat and spoon over pasta.
Sprinkle with parmesan cheese and parsley.
Enjoy!
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Oh Yum! I love the idea of egg yolk ravioli with burnt butter sauce, you've made it beautifully in the pictures.
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