Spinach Ravioli with Ricotta and Pistachio

SERVES 4 TOTAL TIME 1 hour DIFFICULTY medium

 

INGREDIENTS:

 

For the dough

200 g flour '00' plus extra for the pastry board

100 g durum wheat semolina

150 g fresh spinach

3 large eggs (65 gr. Each)

a drop of oil

 

For the filling

80 g smoked, grated scamorza cheese

250 gr, ricotta

50 g Grated Parmesan cheese

20 g pistachio nuts granola

salt and pepper

extra virgin olive oil

 

For the dressing:

500 g tomato sauce

½ onion

basil

Evo oil, to taste

salt

 

 

 

DIRECTIONS:

• Boil the spinach in boiling salted water for ⅘ minutes. Drain them, pass them in cold water and squeeze them very well. Once cold, chop them with an immersion mixer.

• In a bowl, pour the flour, form a recess in the center and add the eggs, oil and spinach puree. With the levers of a fork, start mixing the ingredients.

• Transfer the mixture to the lightly floured pastry board and begin to knead for about 10 minutes, until a smooth and homogeneous mixture is obtained, adding a little flour or a drop of warm water, if necessary.

• Wrap the dough in cling film and let it rest for 30 minutes, to make the dough more elastic.

• Finely slice the onion and fry in a pan with 3 tablespoons of oil. Add the tomato sauce, basil and cook over low heat.

• In a bowl, mix the ricotta with the grated cheeses with a spatula. Add the chopped pistachios, season with salt and pepper and, if you want, transfer the mixture into a sac-à-poche. Refrigerate until used.

• Once the dough has rested, it's time to roll it out (you can find all the steps HERE) not too fine in order to contain the filling. Cut the ravioli with a 6 cm diameter pasta bowl. Spread the filling on each disk and close them by overlapping another disk and sealing the edges first with your fingers and then with the prongs of a fork.

• Continue with the remaining dough and filling.

• Cook the ravioli in a large saucepan of boiling salted water to which you will have added a drop of oil for about 5 minutes.

• Drain the ravioli with a slotted spoon and transfer them directly to the plates and season with the tomato sauce.

• Serve immediately.

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Advice:

The ravioli can be frozen, place them on a lightly floured tray. Once frozen, transfer them to a container or bag. The ravioli must be cooked when frozen.