Ravioli with Spinach and Goat Cheese Filling
Ingredients
- For the dough
- 350 grams Pastry flour
- ½ tsp fine Sea salt
- 1 egg
- 150 milliliters cold water
- 1 Tbsp vegetable oil
- For the filling
- 20 Tree spinach
- 200 grams Goat cheese
- 50 grams grated pecorino romano
- 1 egg yolk
- 4 Tbsps Caper
- freshly ground peppers
- fine Sea salt
- 1 egg white (for brushing)
- 2 sprigs Sage
- 4 Tbsps vegetable oil
- Tree spinach (for garnish)
Preparation steps
For the dough, place all the ingredients except the water in a bowl. Add the water gradually, mixing with the dough hook of a hand mixer until well combined. Knead by hand into a smooth, pliable dough. Wrap in plastic and rest for 1 hour.
For the filling, rinse the spinach leaves and shake dry. Pour the goat cheese, pecorino and egg yolks into a bowl. Chop the capers, season with salt and pepper and mix together. Lay the spinach leaves next to each other and place a small amount of the filling in the center of each. Fold the leaves over the filling to make small packages.
Divide the pasta into 4 portions and pass through a pasta machine or roll out thinly on a floured work surface. Cut into 40-48 squares and place a spinach portion on half of the squares. Brush the edge of the pasta with egg white and cover with a second square of dough. Squeeze firmly to seal the edges of the dough.
In a large saucepan, bring salted water to a boil and cook the ravioli for 3-5 minutes, until al dente. Remove with a slotted spoon and drain.
Rinse the sage, shake dry and cut into fine strips. Heat the oil in a pan, add the sage and swirl the ravioli in the pan to coat. Serve on warmed plates and garnish with spinach leaves.