Ravioli with Spinach and Ricotta Filling

Ravioli Ripieni di Ricotta e Spinaci

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About


For The Fresh Pasta Dough

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


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