Ravioli Di Magro Recipe

On a clean work surface, make a mound with the all-purpose and semolina flour. Create a large well in the center. Crack the eggs into the well, add the olive oil and salt.

Using a fork, slowly beat the eggs and gradually incorporate the flour from the inside walls of the well until a shaggy dough forms. When mixture becomes too stiff to mix with a fork, use your hands to bring it together.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, sprinkle with 1 tsp water; if too sticky, dust with a little flour.

Shape the dough into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

If using fresh spinach: blanch in boiling water for 30–45 seconds until wilted. Drain, plunge into ice water, squeeze out as much moisture as possible and chop finely. (If using frozen, thaw and squeeze dry.)

In a mixing bowl, combine the ricotta, grated Parmigiano, chopped spinach, egg yolk, grated nutmeg, salt and black pepper. Mix until uniform. Taste and adjust seasoning; the filling should be seasoned because the pasta itself is mild.

Place filling in a piping bag or a resealable plastic bag with a corner snipped for easy portioning. Keep chilled until ready to fill ravioli.

Divide rested dough into 4 pieces. Keep pieces you aren't working with covered. Roll one piece at a time through a pasta machine or with a rolling pin to a thin sheet (about 1.5–2 mm thick). Dust with flour to prevent sticking.

Lay one sheet on a lightly floured surface. Pipe or place rounded 1-tsp (about 10–12 g) mounds of filling spaced about 1.5 inches (4 cm) apart in rows.

Brush a little water or lightly beaten egg around the filling mounds to help seal. Cover with a second pasta sheet, carefully pressing around each mound to remove air pockets and seal the edges. Use a ravioli cutter, knife or fluted wheel to cut into individual ravioli. Press edges firmly to ensure a good seal.

Place finished ravioli on a floured tray or baking sheet so they do not touch. Repeat with remaining dough and filling.

Bring a large pot of salted water to a rolling boil (use the coarse salt). Meanwhile, bring a wide sauté pan to medium heat and melt the butter for finishing.

Cook ravioli in batches in the boiling water for 3–4 minutes for fresh pasta, or until they float and the pasta feels tender but still slightly al dente. Use a slotted spoon to transfer cooked ravioli directly to the sauté pan with melted butter.

Gently toss the ravioli in the butter for 30–60 seconds to coat and warm through. Remove from heat.

While dough is resting or ravioli cooking, make the pesto. In a food processor, combine basil leaves, toasted pine nuts and garlic. Pulse until coarsely chopped.

With processor running, drizzle in olive oil until emulsified and smooth. Add grated Parmigiano, lemon juice, salt and pepper; pulse briefly to incorporate. Taste and adjust seasoning or oil to achieve a spreadable but loose sauce (add up to 1–2 tbs more oil if needed).

If you prefer a creamier sauce, stir 1–2 tbs of reserved ricotta into the finished pesto.

Place a spoonful (about 1–1.5 tbs) of pesto sauce on each plate, spreading slightly to form a base.

Arrange 4–6 ravioli per person over the pesto bed (depending on size and appetite). Spoon any buttery pan juices over the ravioli.

Garnish with torn fresh basil leaves and a dusting of grated Parmigiano. Serve immediately.