Ravioli with ricotta and herbs, one of the most traditional ravioli, simple and tasty that there are: a thin egg pasta dough stuffed with very small beet (Swiss chard), or spinach if you prefer them, and ricotta. With the dough very thin and seasoned only with melted butter, Sage and parmigiano Reggiano PDO. A dish that doesn't hesitate to call poetic… They are very simple to prepare, Obviously you have to make the dough by hand, but once hurried this small burden is all downhill. Among other things, they can be frozen and eaten within a month.
Ingredients for 4 people:
- 200 grams of homemade egg puff (for egg pasta recipe click here on basics)
- 300 grams of fresh ricotta
- 100 grams of chard very small, Swiss chard or spinach, cleaned, net weight
- 2 Tablespoons extra virgin olive oil
- salt and pepper
- 50 grams of grated parmigiano Reggiano PDO
- a pinch of nutmeg
for the dressing
- 40 grams butter
- grated Parmesan as required
- a few leaves of fresh Sage
- black pepper as required
First prepare the stuffing: put the chard or spinach, well washed in a pan with oil, and let them dry over low heat for 10 minutes. Then put them in a colander so they lose any excess water, squeeze them well with your hands and chop finely with a knife. Put the ricotta in a bowl and mix with a fork so as to obtain a creamy mixture, combine chopped herbs, season with salt and pepper, Add nutmeg to your liking and Parmesan: work with the fork until the ingredients are blended perfectly. Refrigerate covered with plastic wrap until ready to use.
For the ravioli, draw with a pastry rings from browse, you have to pull very thin (If you use the pasta machine you must arrive at least 8 die, the penultimate) of squares the size you prefer: i like the rather large ravioli, where you can put a knob of filling. Put in the center of each square of pastry a spoonful of stuffing (to adjust the amount depending on the size of the ravioli), moisten with water (or with egg white) the edges of the square and top with another square, pressing down firmly on the edges with a fork to seal them perfectly.
For the dressing, While the ravioli Cook in boiling salted water (cooking time about 3 minutes or so, depends on how thin you pulled the dough), put the butter in a large pan and melt it, then add the Sage and, When the butter is going to be a little’ colorful, immediately turn off the fire. Drain the ravioli with a slotted spoon and place them in the Pan, rosolandoli over low heat with the butter and Sage. Serve sprinkled the ravioli (I do 3 or 5 head servant, Depending on the size) with abundant shredded PDO parmigiano reggiano, some’ ground black pepper if you like it and garnished the dish with a Sage leaf.
If you want to keep them for a few hours, You can put them in a single layer on trays nicely sprinkled with flour, covered by a lightweight cotton towel, in a cool, dry place. If you want to keep them longer I suggest you freeze them, always in a single layer on a tray sprinkled with flour and, the following day, put them in a Baggie and store them Frost frozen in the freezer. To cook them, You can dip them in hot water still frozen, the cooking time will increase by just over a minute.
THE PAIRING: We suggest a white wine from the Valle d'Aosta. In particular, the Petite Arvine vineyards Rovettaz, produced by Grosjean in the village of Quart. This wine, that goes well with cheese and early in some fatness, It is characterized by the scents of citrus, the notes of white flowers and a well balanced acidity.