Spinach and ricotta ravioli
1 hour 20 mins cooking time
Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.
Spinach and ricotta ravioli
Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.
Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.
Method
Pasta dough
1
Combine strong flour and semolina flour in a large bowl.
2
Add eggs and egg yolks.
3
Combine the mixture into a dough and knead on a floured surface for 10 minutes.
4
Wrap the dough in cling film and chill for at least 20 minutes while you make the filling.
Filling
1
Wilt spinach leaves in a frying pan with a splash of water.
TIP
It is important to wilt the spinach until tender and still bright green. This ensures it blends well with the creamy ricotta. After wilting, cool the spinach and press out all the liquid. This step is crucial to avoid a soggy filling that could break the pasta.
2
Once wilted, drain well and add to a food blender, along with ricotta, lemon zest, nutmeg, and Parmesan. Season with salt and black pepper.
3
Whisk to a thick paste and spoon into a piping bag. Chill for 20 minutes.
Sauce
1
Melt Lurpak® Plant Based over medium heat.
TIP
When melting the Lurpak® Plant Based for the sauce, do it gently until it begins to brown slightly. This browning, known as “beurre noisette”, will add a rich, nutty flavour that is delicious with the sage and chilli. Be careful not to overcook it, as it can quickly burn. Let the sage infuse the sauce before adding the lemon zest and chilli flakes to enhance the sage flavour.
2
Add sage leaves, lemon zest, and chilli flakes.
Ravioli
1
Roll out the pasta using a pasta machine. Take a section of dough and flatten it before rolling it through the machine on the widest setting. Continue to roll the dough from the widest to the thinnest setting before folding it back into a thick square and re-rolling from thick to thin at least eight times. You will notice the consistency of the dough change from rough to smooth.
2
Once rolled sufficiently, place a long sheet of dough on your worktop and brush the entire length with whisked egg.
3
Remove the filling from the fridge and pipe small circles at regular intervals along the length of the dough until you reach halfway.
4
Fold the sheet on top of itself and press the dough around each circle with filling. Press with the side of your palm so the dough is tightly encasing the spinach and ricotta.
5
Slice the sheet into squares using a cutter or a knife and place aside while you boil a pan of salted water.
6
Boil the ravioli until each parcel rises to the top of the water. Remove with a slotted spoon and add to the sauce.
TIP
Boil the ravioli in a large pot that gives them plenty of room to cook. This keeps them from sticking and ensures they look and taste great. When the water boils, carefully add the ravioli. Avoid adding too many at once; cook them in batches if needed. Stir the ravioli now and then with a gentle touch to keep them from sticking to the bottom of the pot. When they float, they are almost done. Be careful not to overcook them, as they can get sticky and tear easily.
7
Serve the combined ravioli and sauce with freshly grated parmesan cheese on top.
