Ravioli with Spinach-Ricotta Filling and Vanilla Butter
Ingredients
- Ingredients
- 250 grams Durum wheat
- 2 Tbsps olive oil
- 500 grams Spinach
- 200 grams Ricotta cheese
- 100 grams Parmesan (freshly grated)
- 1 garlic clove
- 20 grams butter
- salt
- peppers
- Pastry flour (as needed)
- 1 egg white
- 1 Vanilla bean
- 1 chili pepper
- 1 generous pinch Orange peel
- 1 Tbsp scallions
- shaved Parmesan (to garnish)
Preparation steps
For the pasta: Knead flour, by hand or with a food processor, with oil and about 140 ml (approximately 1/2 cup) to form a smooth, and elastic dough. Wrap in plastic and let rest for about 30 minutes.
For the filling: Rinse and blanch spinach in salted water. Squeeze out excess water and chop finely. Then, in a bowl, mix with ricotta, parmesan, salt, pepper, and nutmeg.
Divide the dough in half and thinly roll each half on a floured surface or with a pasta machine. Approximately 6 cm (approximately 2 inches) apart, place a teaspoon of filling. Brush a circle of egg white around the filling. With a ravioli cutter, cut into circles. Fold into a semi-circle and press the edges firmly. Dust with flour, and repeat with all of the dough.
Cook in boiling, salted water for about 10-12 minutes.
Rinse chiles, slit lengthwise, remove seeds and finely chop.
Peel garlic and cut into thin slices.
Take vanilla pod and slit lengthwise. Cut in half. In a hot pan with butter place vanilla pod, chilies, orange zest, garlic, and chives. Remove ravioli with a skimmer from the water.
To serve: Toss ravioli with vanilla butter. Spread on warmed plates and top with Parmesan.
