Ravilo Ricotta & Spinach

Jl. Labuansait, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361

Ravioli can be squared or round of egg pasta filled with meat, fish, vegetable or cheese filling, according to the various local recipes. This one is with ricotta & spinach.

Ingredients

This Recipe Serves 4

500 gr Flour

5 Fresh eggs

1 tsp Salt

2 1/2 tsp Extravirgin olive oil

 

INGREDIENTS FOR RAVIOLI FILLING:

150 gr Spinach 

100 gr White button mushroom

250 gr Ricotta cheese

1 pinch Salt

1 pinch Black pepper

20 gr Parmesan cheese

1 Egg

 

INGREDIENTS FOR BUTTER AND SAGE SAUCE:

200 gr Butter - unsalted

10 leaves Fresh sage

Parmesan cheese - grated for the topping

1 pinch Salt (optional)

Ground pepper (optional)

Direction

  • Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either.
  • Make the dough into a ball, cover with plastic wrap. Let the ravioli dough stand for 1 hour at room temperature before using. This allows gluten to work.
  • You can use this dough as base to make spaghetti and fettuccine.

     

    DIRECTIONS FOR RAVIOLI FILLING:

    1. Chop cooked spinach finely and move to a bowl, make the same procedure for the mushroom.
    2. Heat olive oil on medium heat, add spinach and mushroom and cook about 15 minutes.
    3. Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
    4. Wait until cold and mix together into a bowl add ricotta, parmesan cheese, salt and black pepper and mix well. Your filling is ready!

     

    DIRECTIONS FOR FILLING THE DOUGHS:

    1. After letting the dough rest, cut rolled dough into 2-inch-wide strips. 
    2. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. 
    3. Lay a second strip of dough, brushed side down, over the first.
    4. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. 
    5. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.

     

    DIRECTIONS FOR BUTTER AND SAGE SAUCE:

    1. Cook the ravioli in a large pot of boiling salted water for about 3 minutes, exactly as you would do for pasta, the ravioli are ready when just tender but still firm to the bite.
    2. Melt the butter in a skillet over medium heat, add small ladle of water where you cooked the ravioli, add the sage and pinch of salt, then add the cooked ravioli and cook about 3 - 5 minutes with low heat until you get a creamy and dense sauce.
    3. Sprinkle with Parmesan cheese to serve.

    Serves

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