Spinach Ravioli with Zucchini "Spaghetti"
Ingredients
- Ingredients
- 250 grams fine Durum wheat
- 2 Tbsps olive oil
- 500 grams Spinach
- 200 grams Ricotta cheese
- 100 grams freshly grated Parmesan
- 2 garlic cloves
- 4 Tbsps butter
- 1 bunch chopped parsley
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Pastry flour (for dusting)
- 1 egg white
- 1 Zucchini
- 1 Tbsp sun-dried Tomatoes (packed in oil)
Preparation steps
For the pasta dough, vigorously knead flour with oil and 140 ml (approximately 5 ounces) of water to form an elastic, firm dough. (A food processor will do this quickly without overworking the dough.) Add a little more water or flour as needed. Wrap dough in plastic wrap and let rest for 30 minutes.
For the filling, rinse spinach and blanch in boiling salted water, then remove, plunge into cold water, drain and squeeze out excess moisture. Finely chop spinach.
Peel garlic and finely chop. Saute garlic in 1 tablespoon of melted butter. Add spinach in batches and cook until tender. Transfer to a bowl and mix with ricotta and Parmesan cheese. Seasonwith salt, pepper and freshly grated nutmeg. Allow to cool.
Divide the dough in half and roll out each half on a lightly floured surface. On one half of the dough, place teaspoons of filling about 6 cm (approximately 2 inches) apart and brush around the filling with beaten egg white. Drape second half of dough over the first and press around the filling. Cut out ravioli with a cookie cutter and press edges firmly to seal. Dust with flour.
Boil ravioli in salted water for 10-12 minutes.
Rinse zucchini, slice thinly lengthwise and then cut into very thin strands (to resemble spaghetti).
Finely chop sun-dried tomatoes. Saute zucchini and tomatoes in remaining melted butter. Drain ravioli and season with salt and pepper. Serve immediately with the zucchini mixture.
