Valentino's Spinach-Ricotta-Parmesan Ravioli
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups unsifted all-purpose flour, plus extra to roll out the dough
- ½teaspoon salt
- 1whole large egg
- 2large egg yolks
- 5tablespoons olive oil
- 1tablespoon butter
- 1tablespoon olive oil
- 1large onion (8 ounces), finely chopped
- 3cups dry white wine
- 10branches fresh basil leaves, removed, washed and shredded
- 2cups heavy cream
- Salt and freshly ground pepper to taste
- 2cups freshly steamed spinach (16 cups washed leaves, about 5 pounds organic bunches), drained and squeezed dry
- 10ounces ricotta cheese, drained overnight and pressed dry
- 1⅓cups fresh, finely shredded Parmesan cheese, plus more for serving
- 1large egg
- Salt and freshly ground pepper to taste
For the Pasta
For the Basil-cream Sauce
For the Spinach-ricotta- Parmesan Filling
Nutritional analysis per serving (6 servings)
1015 calories; 63 grams fat; 31 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 31 grams protein; 1094 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the pasta dough: combine 2½ 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.
- Step 2
For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté 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 1½ cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2½ cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
- Step 3
For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
It only takes 1 and 3/4 lb. of spinach to make the 2 cups cooked. 3 cups of wine is nearly an entire bottle. There was enough filling left over to make a second batch of ravioli, I would half it. Get a pasta roller, I rolled it out by hand and it was a lot of work to get it thin enough. I had the dough in the refrigerator overnight, but I left it out for about 2 hours before rolling. It took about 13-15 minutes to cook the ravioli, not 5 minutes. The sauce was not amazing, make another sauce.
I used a different pasta recipe and a red sauce, but the FILLING part of this recipe was SUPERB! I did add a pinch of nutmeg to the filling. I used about a pound of Baby Spinach that you can buy in those tubs in the grocery store. Steamed it and then squeezed it in a fine mesh strainer over a bowl, I got a lot of liquid, (which I drank right up).
I loved the basil cream; fresh basil from my herb garden; did not have white wine so I just used about a 1/4 cup. of vermouth. And of course a bit of nutmeg from my nutmeg grinder. I made a half batch of the filling and it came out great. Of course I never cook the spinach just grind it into oblivion,
I found I needed to add a little more water to the dough in the food processor to get it to form into a dough ball. It was all just a tablespoon at a time until the call formed but wasn’t sticky.