Ravioli
Spinach Ravioli
It’s such a satisfying endeavor to create your own ravioli. It can take a little bit of trial & error; the biggest issue being eliminating air around the fillings to avoid losing it when boiling.
Once you master homemade pasta this is an easy step to creating even more wonderful recipes for family & friends.
You can of course easily make this by hand by mixing flour, liquids and simply kneading until smooth. I however love to place the lot in my kitchen aid with a paddle attachment & finally knead by hand on the countertop until smooth. (3-5 minutes.)
Ingredients:
280 g (2 cups) Gusto pastry & pasta mix
3 large farm-fresh free-range eggs* see notes on alternatives
Water & oil as needed (see recipe) or, use 2 tbsp tomato paste & hold back some egg to get a tinted dough
Filling:
1/2 pound fresh or frozen spinach (thawed)
1 cup fresh ricotta or almond ricotta (vegan option)
1/2 cup freshly grated Parmigiana Reggiano or vegan alternative
Grated zest of 1 lemon (optional)
1/8 tsp fresh nutmeg
Salt & pepper
Spinach Ricotta Filling
Wash the spinach and wilt in a skillet over medium heat. There’s no need to add any extra water.
Cool and squeeze out excess moisture. Chop spinach finely.
Combine chopped spinach with the remaining filling ingredients.
Cover and refrigerate until ready to use.
Fresh pasta
Place eggs, flour and salt in the bowl of a stand mixer with a paddle attachment. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
Remove the dough and knead by hand for 2 -5 minutes. Kneading is not for developing gluten of course, but getting the dough smooth & soft & lump free. If the dough is cracking and seems too dry I drizzle in a little water or more egg.
Ensure pasta is covered very tightly with plastic wrap.
Cut dough into four pieces and cover tightly before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. No need to go overboard with adding flour. I suggest a light dusting of potato or tapioca starch in fact.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this many times.
Note: fold the pasta like a letter, 3 folds and pass it through the machine so the smooth sides are left to right.
Adding a little bit of flour or starch on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller, then on #3 and #4. If you want thicker dough, don't do the #5 setting.
How to
Lay out one rolled dough sheet, cut in 2 if it’s easier, and drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.
Place second dough sheet over the top, or simply fold over a longer sheet, and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.
Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet very lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.
To keep the gluten free pasta:
Freezing pasta is a great method for short and long-term storage. Here's how to do it.
Line a baking sheet with parchment paper, coat it with a little brown rice or all purpose flour, then arrange the pasta in an even layer.
Freeze, uncovered, for 1 hour until the pasta is hardened.
Transfer the hardened pasta to an airtight Ziploc freezer bag and store in the freezer. For extra protection from freezer burn, you can wrap the pasta in the parchment paper.
Cook from frozen (do not thaw!).
To cook the pasta:
To cook the fresh (not dried) pasta, place it in boiling water, seasoned good quality sea salt, for 4 - 8 minutes, depending on how well-cooked you like it. I find 6/7 minutes ideal but depends on your Al dente preference and how thick your pasta was!