The spinach ravioli s a great course in Italy. Ravioli stuffed with spinach is a classic of Italian fresh egg pasta. Their preparation is not difficult even if not completely simple but it is still very long.
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SPINACH RAVIOLI
Instructions
Place the flour as mountain shape on a wooden surface, and make a hole in the center (1). Then open the four eggs in a small bowl (2) and add them to the center (3) of the flour, where you made the hole.
With a fork, lightly beat the eggs (4) directly into the flour, and add a pinch of salt (5). Mix again the eggs (6).
Now, with the hands start to knead (7) reassembling the flour from the sides and from the bottom towards the center. Knead for about a quarter of an hour until obtaining an elastic but consistent dough (8) that you will then put in a bag (9) for food to rest in a cool and dry place for at least two hours.
Start the filling. Wash the spinach (10) and then place on the cutting board. Remove the stems (11) to keep only the leaves you will put aside in a saucer (12).
Then peel and coarsely chop the onion (13) and pour five tablespoons of extra virgin olive oil (14) in a large and non-stick pan. Heat and add half of the onion (15) to fry until it becomes transparent.
Once the onion is fried add half of the spinach (16) to the pan, add a little water and cover to cook for about ten minutes. Then sprinkle with freshly ground black pepper (17), season with salt and turn off the heat to put the spinach to cool in a small bowl (18).
Then put the spinach in a container and add a knob of butter (19). Take the minipimer and blend (20) until you get a homogeneous filling to put in a separate bowl (21).
Take back the dough and with the rolling pin, start to flatten to make a thin sheet (22) about two millimeters thick. Cut the edges to make a rectangle of about 10 cm in height (23). Then cut into two long rectangle (24) five centimeters high each.
On one of the rectangles put a ball of spinach with a teaspoon (25) at about two and a half centimeters from the edge. Go on with other dough along the sheet (26) by distancing them about five centimeters. Once the filling is done, put on top the other rectangle (27) of dough to close it.
Now with the fingertips close well (28) the edges of the two sheets and then with the cutter wheel, start to cut every five centimeters between the fillings and finally cut out the individual ravioli (29) of square shape to put apart (30) in a saucer to dry for about an hour.
Now in a pan pour five tablespoons of extra virgin olive oil (31) to heat over medium fire. Then add the onion (32) to fry until it becomes transparent. Meanwhile, chop the remaining spinach (33).
Once the onion is fried add the spinach (34) and cook for about ten minutes before adding the cream (35). Lower the heat and add the nutmeg (36), stirring well.
In the meantime you have put plenty of salted water to boil the ravioli. Cook (37) for about five minutes before taking them with a ladle and put streight in the pan (38). Mix well (39) but gently and then serve immediately on the table very hot.
