Filled Pasta Stamps with Sauce
8,6 / 10
1 hr 20 min.
ready in 2 h. 10 min.
- For the ravioli dough
- 2 ⅔ cups all-purpose flour (Coarse-grained)
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- all-purpose flour (for working the dough)
- 1 egg white
- For the filling
- 4 cups Spinach (blanched and finely chopped)
- ⅞ cup Ricotta cheese
- 1 egg
- ½ clove garlic cloves
- Nutmeg (freshly grated)
For the dough, knead the flour, eggs, oil and salt to form a smooth, even dough, adding more water or flour if needed. Shape the dough into a ball, wrap it in cling film and leave to rest for around 30 minutes.
Mix the spinach with the ricotta and the egg. Crush the garlic and add to the mixture. Season to taste with salt, ground black pepper and nutmeg.
On a floured surface, roll out the dough as thinly as possible to form pasta sheets, using a rolling pin (or use a pasta maker). Spoon 1 tsp of filling onto the dough roughly every 5 cm. Brush around the filling with the egg white and lay a second sheet of pasta on top.
Using a crimped pastry wheel or ravioli mould cut out square pasta parcels, pressing the edges firmly together. Turn all of the dough into ravioli in this way. Place finished parcels on a tea towel dusted with flour and leave to rest.
For the sauce, sweat the onion in hot oil, pour in the tomatoes and simmer for approx. 10 minutes until thick and creamy, adding the basil partway through the cooking time. Season the sauce to taste with salt, ground black pepper, the vinegar and sugar.
Cook the ravioli in boiling salted water for 3-4 minutes until the parcels float to the surface. Remove from the pan with a slotted spoon and divide between plates. Pour over the sauce and sprinkle with parmesan.