Spinach And Ricotta Ravioli (v) Recipe

Make the dough

On a clean work surface, mound the flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. If dough feels dry, add up to 1 tablespoon cold water. Once combined, knead vigorously for 8–10 minutes until smooth and elastic.

Wrap the dough in plastic or cover with a bowl and rest at room temperature for 30 minutes to relax the gluten before rolling.

Divide dough into 3 equal pieces. Keep portions you are not working with covered so they don't dry out.

Cook and drain spinach

Blanch the spinach in a large pot of boiling salted water for 30–45 seconds until wilted. Immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth; pressing firmly will yield a denser filling. Chop finely and weigh roughly 6–7 oz drained spinach (from the original 10 oz fresh).

Combine filling ingredients

In a bowl, mix the well-drained chopped spinach with ricotta, grated parmesan, egg yolk, nutmeg, salt, pepper and lemon zest (if using). Taste and adjust seasoning — remember the parmesan adds salt. The filling should be moist but not runny; if very wet, add an extra tablespoon of parmesan or chill to firm up.

Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier portioning when assembling ravioli.

Roll the pasta

Using a pasta machine or rolling pin, roll one dough piece into a thin sheet about 1–1.5 mm thick. Lightly flour the surface to prevent sticking. Lay the sheet on a lightly floured work surface.

Portion filling

Pipe or spoon small mounds of filling about 1 teaspoon to 1.5 teaspoons each in rows spaced about 1.5–2 inches apart on the lower third of the sheet. Brush a little water or beaten egg around each mound to help seal.

Seal and cut

Carefully lay a second sheet of pasta over the top, pressing down between mounds to remove air pockets and seal. Use a ravioli cutter, stamp, or knife to cut individual ravioli. Press edges firmly or crimp with a fork to ensure they are sealed. Transfer finished ravioli to a floured tray and keep covered while you cook in batches.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes fresh (they will float and feel tender). Remove with a slotted spoon or spider and transfer to a warm skillet with a little butter and olive oil to finish, if desired, for 30–60 seconds to add flavor and help them hold together.

Prepare peas

If using fresh peas, blanch in salted boiling water for 1–2 minutes until bright green and tender, then shock in ice water. If using frozen, blanch or sauté from frozen. In a skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter, add the peas, a pinch of salt, a squeeze of lemon juice and a little black pepper. Gently toss until heated through. Remove from heat and keep warm.

Make wild garlic pesto

In a food processor, combine wild garlic leaves, grated cheese, toasted pine nuts (or walnuts), lemon juice, salt and pepper. Pulse while slowly streaming in olive oil until a smooth but slightly textured pesto forms. Taste and adjust seasoning. If the pesto is too thick, add 1–2 teaspoons more oil or a splash of warm water.

Plate and finish

Place a spoonful of warm peas on each plate, arrange 4–6 ravioli on top. Dot or spoon wild garlic pesto around and over the ravioli (about 1 teaspoon pesto per raviolo total). Finish with 1–2 tablespoons of stracciatella distributed across the plate, drizzle a little extra-virgin olive oil, scatter a few torn wild garlic leaves and toasted pine nuts for texture, and finish with a light sprinkle of flaky salt and freshly ground black pepper.