In this recipe the ravioli filling is detached from its pasta casing, which is: served alongside in the form of macaroni. These are the lightest of spinach dumplings imaginable, topped with a deliciously spicy dressing.
Cook the spinach in a heated frying pan until wilted in its own juices. Transfer to a colander and squeeze out any excess liquid. Place in a blender and blitz to a pur6e. Transfer to a bowl. Add the ricotta, egg, flour and parmesan, season with salt, pepper, and nutmeg and stir. (If it’s too dry add 2 tablespoons of cold water.) Cover with clingfilm and refrigerate for 1 hour.
For the dressing, heat the olive oil in a pan, add the shallots, garlic and chillies and cook over a moderate heat for 30 seconds. Raise the heat, add the courgettes and fry for 2 minutes. Add the tomatoes and olives and cook for a further 2-3 minutes. Add the lemon juice and coriander and season to taste. Keep warm.
To make the dumplings, use floured hands to roll the spinach mix into small 1 cm balls. Bring a large pan of salted water to the boil, then carefully drop the dumplings into the water. When they rise to the surface (after a few minutes), remove them with a slotted spoon and drain well. Meanwhile, cook the macaroni in a large pan of boiling salted water until al dente. Toss the dumplings and pasta in the dressing, season to taste and divide between four serving bowls. Serve immediately.
© 2006 Paul Gayler. All rights reserved.