Ravioli Pesaresi: Tasty spinach-and-ricotta ravioli that gain grace from lemon zest and herbs.
Prep Time: 60 minutes
Cook Time: 10 minutes
Ingredients:
- See Below
Preparation:
Make pasta by working together four eggs, 3 1/3 cups (400 g) of flour, and a pinch of salt (see instructions if need be). Or buy a 1 1/8 pounds (500 g) of fresh pasta.
Then make the filling by combining 12 ounces (300 g) ricotta, 24 ounces (600 g) of boiled, finely chopped spinach, the grated zest of an organically grown lemon, 2 tablespoons unsalted butter, and 4 ounces (100 g) grated mild pecorino (don't use sharp Romano here, but rather Parmigiano if need be).
Roll the pasta out into a dime-thin rectangle. Take the filling and lay it out a scant tablespoon at a time over half the sheet of pasta, leaving about an inch between the dots of filling. Fold the sheet over. Tamp it down well between the dots so it sticks, and cut the ravioli free with a serrated pasta wheel; tamp the edges of the ravioli with a fork to guarantee the seal.
Dust a cloth with corn meal, lay the ravioli on it, and let them rest for a few hours. Cook them briefly in abundant salted water, and season them with a simple tomato sauce.
Then make the filling by combining 12 ounces (300 g) ricotta, 24 ounces (600 g) of boiled, finely chopped spinach, the grated zest of an organically grown lemon, 2 tablespoons unsalted butter, and 4 ounces (100 g) grated mild pecorino (don't use sharp Romano here, but rather Parmigiano if need be).
Roll the pasta out into a dime-thin rectangle. Take the filling and lay it out a scant tablespoon at a time over half the sheet of pasta, leaving about an inch between the dots of filling. Fold the sheet over. Tamp it down well between the dots so it sticks, and cut the ravioli free with a serrated pasta wheel; tamp the edges of the ravioli with a fork to guarantee the seal.
Dust a cloth with corn meal, lay the ravioli on it, and let them rest for a few hours. Cook them briefly in abundant salted water, and season them with a simple tomato sauce.
