Ravioli is a type of pasta made with refined flour and semolina. Ravioli can have a variety of stuffings. My version is stuffed with spinach and ricotta cheese.
Serves: 4 portions
INGREDIENTS
For the pasta dough
Flour 500Gms
Semolina 100Gms
Eggs 4No
Salt 20Gms
Olive Oil 45Ml
Water 30ml (Optional)
Spinach Puree 45ML
For the stuffing
Ricotta 300Gms
Black Pepper 10Gms
Truffle Oil 10Ml
Sautéed Spinach 150Gms
Nutmeg 5gms
For the plating
Truffle Slices 45Gms
Micro Greens 10Gms
Vegetable Stock 200Ml
Butter 60Gms
METHOD
1. Make the dough with the ingredients. Ensure the puree used for the spinach is dry and very less water
2. For sautéed spinach- Heat pan, add garlic, add boiled and chopped spinach, salt, pepper, and cool the mixture.
3. Add ricotta cheese, truffle oil to the mix
4. Roll the dough and cut rounds with a cutter.
5. Divide the mixture evenly on the rolled and cut dough.
6. Spray water at the ends, seal the ravioli, and make the desired shapes.
7. Store in the fridge.
8. Heat water to boiling point, add salt and blanch the ravioli
9. In another pan, heat vegetable stock and add butter.
10. Transfer the hot ravioli to the pan with butter and vegetable stock.
11. Serve the ravioli with dollop of ricotta and shavings of truffle.
12. Drizzle truffle oil to finish the dish. Garnish with micro greens
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