Name: Ravioli with Spinach and Ricotta Filling
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g (4 oz) Ricotta cheese; 2 eggs, separated; 350 g (12 oz) strong plain flour; Few drops of olive oil; Good pinch of freshly grated nutmeg; Salt and Freshly ground black pepper; 50 g (2 oz) butter, melted; 225 g (8 oz) fresh spinach, well washed and trimmed; 50 g (2 oz) freshly grated Parmesan cheese; Good pinch of salt; 3 eggs (size 3 or 4); A knob or two of butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

Ingredients

For The Fresh Pasta Dough

350 g (12 oz) strong plain flour
Good pinch of salt

Method

First, make the pasta dough. Sift the flour and salt into a mound on your work surface – marble is perfect because it keeps cool. Make a well in the middle, add the olive oil and break in the eggs. Draw in the flour with your hands and mix to form a stiff paste – you may need to add a little extra flour. Wash your hands and clean the work top, then sprinkle both with a little flour. Knead the d