Ravioli Recipe

Make the dough

On a clean work surface, combine flours and salt; make a well in the center. Crack the eggs into the well, add olive oil. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll the dough

After resting, divide dough into 4 pieces. Keep unused pieces wrapped. Roll one piece into a rectangle about 1.5–2 mm thick using a pasta machine (progress through settings) or a rolling pin. Lightly dust surface and cut sheets into roughly 3x3 inch squares (or use round cutter). Keep sheets covered with a damp towel while working to prevent drying.

Cook and drain spinach

Heat 1 tsp olive oil in a large skillet over medium heat. Add spinach in batches, cook until wilted (2–3 minutes). Transfer wilted spinach to a colander, press or squeeze to remove as much liquid as possible, then finely chop. Alternatively, blanch in boiling water 30–45 seconds, then plunge into ice water, squeeze dry and chop.

Mix filling

In a bowl combine drained chopped spinach, ricotta, 1/2 cup grated Parmesan, egg yolk, nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Stir until homogenous. Taste and adjust seasoning. If mixture is too loose, chill 10–15 minutes or add 1–2 tbs more grated Parmesan to firm up.

Assemble ravioli

Place one pasta square on your work surface. Put about 1 heaped teaspoon (approx. 8–10 g) of filling in the center. Brush edges of pasta with a little water. Place a second pasta square on top and press around the filling to remove air, sealing edges firmly. Use a fork to crimp edges or cut with a ravioli cutter to create sealed pockets. Place finished ravioli on a lightly floured tray and cover with a kitchen towel. Repeat with remaining sheets and filling.

Boil ravioli

Bring a large pot of salted water to a rolling boil. Add ravioli (in batches to avoid crowding). Fresh ravioli cook quickly: 2–4 minutes until they float and are tender. Use a slotted spoon to transfer cooked ravioli to a plate, reserving 1/2 cup of the starchy pasta water.

Make quick tomato-garlic sauce

While ravioli cooks, heat 2 tbs olive oil in a large skillet over medium heat. Add sliced garlic and sauté 30–45 seconds until fragrant but not browned. Add halved cherry tomatoes and 1/2 tsp salt; cook, stirring occasionally, until tomatoes soften and begin to blister, about 4–6 minutes. If using, deglaze with 2 tbs white wine and let reduce 1 minute. Add 1/2 cup reserved pasta water and 1 tsp lemon juice, simmer 1 minute to combine into a glossy sauce. Adjust seasoning with salt and pepper.

Combine ravioli with sauce

Gently add cooked ravioli to the skillet with the tomato sauce and carefully toss with a wide spatula or spoon to coat, adding a splash more pasta water if needed to loosen. Warm through for 30–45 seconds; avoid vigorous stirring to prevent tearing the ravioli.

Divide wild rocket between serving plates. Gently transfer sauced ravioli on top of the rocket. Scatter shaved Parmesan over each plate and finish with a drizzle of olive oil and a few grinds of black pepper. Serve immediately.