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Categories:
flour salt egg egg yolks olive oil butter olive oil onion white wine basil heavy cream salt washed leaves Ricotta cheese Parmesan cheese egg salt
Viewed: 20 - Published at: 7 years agoIngredients
- 2 1/2 cups unsifted all-purpose flour, plus extra to roll out the dough
- 1/2 teaspoon salt
- 1 whole large egg
- 2 large egg yolks
- 5 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion (8 ounces), finely chopped
- 3 cups dry white wine
- 10 branches fresh basil leaves, removed, washed and shredded
- 2 cups heavy cream
- Salt and freshly ground pepper to taste
- 2 cups freshly steamed spinach (16 cups washed leaves, about 5 pounds organic bunches), drained and squeezed dry
- 10 ounces ricotta cheese, drained overnight and pressed dry
- 1 13 cups fresh, finely shredded Parmesan cheese, plus more for serving
- 1 large egg
- Salt and freshly ground pepper to taste
Method
- For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor.
- Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend.
- With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs.
- Stop and mix the ingredients to clear out any dry pockets of flour.
- Process until the mixture forms a dough that cleans the sides of the bowl.
- Turn out onto a work surface and knead about 10 times.
- If the dough is sticky, sprinkle with some flour and knead it in.
- Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
- For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion.
- Saute until softened and caramelized, about 8 minutes.
- Add the wine and 1 cup water and stir until boiling.
- Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes.
- Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes.
- Stir in the remaining shredded basil and season with salt and pepper.
- Set aside.
- For the filling: finely chop the spinach; place in a bowl.
- Add cheeses, egg, salt and pepper, and mix well.
- For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine.
- Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds.
- Wet the pasta dough between the mounds with water and fold over the empty pasta half.
- Press from the fold to seal, trying to eliminate air pockets.
- Trim the pasta edges with a cutter or knife, and separate the individual raviolo.
- Repeat with the remaining dough and filling.
- Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes.
- Drain and spread out into a large serving bowl.
- Reheat the sauce and pour on top.
- Gently toss to coat.
- Sprinkle with additional Parmesan and serve.
