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16/10/2022

Spinach and Prosciutto Ravioli

Ravioli
Plump home made ravioli filled spinach, prosciutto and ricotta. Make a batch and freeze for later use.

Makes:

40-50 ravioli

Prep Time: 40 minutes

Download Recipe PDF

Ingredients

  • 240g baby spinach leaves
  • 100g prosciutto, chopped
  • 200g fresh ricotta
  • 2 tablespoons chopped continental parsley
  • 1 egg
  • 1 teaspoon sea salt
  • HOME MADE PASTA*
  • 3 cups plain flour (double 00)
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon cold water

Method

  • Wash and drain spinach leaves. Cook in a frypan until just wilted and tip out excess moisture. Allow to cool and chop with scissors. Mix in prosciutto, ricotta, parsley, egg and salt together. Spoon teaspoons of spinach filling along one half of each lasagne sheet at 5cm intervals. Brush around the edges and in between the filling with water. Fold over the other end of the lasagne sheet to cover the filling and press together firmly along the lines to seal the layers. Repeat with remaining filling and lasagne sheets. Cut into ravioli using a floured knife or pastry wheel. Place on a floured tray until ready to cook (up to 1 hour or freeze for later use). Boil the ravioli pillows in a large pot of salted water for 10-15 minutes. Drain and keep warm while making chosen sauce.
  • HOME MADE PASTA Combine flour and salt in a large mixing bowl or on the bench. Make a well in the centre and add the eggs, water and oil. Combine with a fork to make a rough ball, mixing in only enough flour as needed. To shape the pasta, divide the dough into 10 and keep covered with a damp cloth to prevent drying out. Lightly knead each piece on a floured surface until smooth. HAND ROLLING If hand rolling, knead the pasta for 10 minutes on a lightly floured surface until smooth, shiny and elastic. Using a piece of dowel rod (or a rolling pin), rollout the pasta into a long rectangle 1-2mm thick, aiming for it to be 7-8cm wide . Place on a floured tea towel and allow to dry for 10 minutes. PASTA MACHINE Set the rollers on the pasta machine to the widest setting and feed the pasta dough through 6-8 times, ensuring it is well floured and folded into three after each rolling and flattening the dough each time before rolling. These steps replace hand kneading. Continue rolling but reduce the thickness setting on the machine after each rolling until it is at the second smallest setting. Do not fold between rollings. Aim for a ling pasta sheet with a width of 7-8cm.
  • * This is 1 1/2 times the quantity of my basic Home Made Pasta dough.

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