Naked spinach ravioli with macaroni and vegetable arrabiata dressing

Name: Naked spinach ravioli with macaroni and vegetable arrabiata dressing
Yield: Serve 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 40 g freshly grated castelli vegetalia (parmesan-style cheese); 200 g macaroni pasta (1 cm thick); 300 g plain flour; 40 g freshly grated castelli vegetalia (parmesan-style cheese); salt, freshly ground black pepper and nutmeg; 100 ml olive oil; salt, freshly ground black pepper and nutmeg; salt, freshly ground black pepper and nutmeg; 2 small dried red chillies, finely chopped; 1 large courgette, finely diced; 2 shallots, finely chopped; 2 garlic cloves, crushed; juice of ½ lemon; 50 g chopped fresh coriander; 6 tomatoes, blanched, skinned, deseeded and chopped; 2 tablespoons stoned, chopped black olives; 350 g fresh spinach, washed and stalks removed; 1 free-range egg; 190 g good-quality ricotta cheese, well drained

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

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.

Ingredients

350 g fresh spinach, washed and stalks removed
190 g good-quality ricotta cheese, well drained
1

Vegetarian
Pasta

Method

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 d