Spinach And Three Cheese Ravioli With Sugo Sauce
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Freshly Grated Parmesan1 large
Egg1 cup
Extra-Virgin Olive Oil1 medium
Onion (chopped)1 cup
Pitted Kalamata Olives2 tbsps
Capers (drained)Directions:
1
Make the pasta dough as directed in the master recipe
2
To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate
3
To make the sauce: Coat a wide saute pan with olive oil and place over medium heat
4
When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft
5
Add the olives, capers, and hand torn basil
6
Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes
7
Season with salt and pepper
8
Yield: 24 ravioli Pasta Dough for Ravioli: 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt
9
Add the eggs, 1 at a time, and continue to mix
10
Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball
11
Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes
12
Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax
13
*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center
14
Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork
15
Gradually draw in the flour from the inside wall of the well in a circular motion
16
Use 1 hand for mixing and the other to protect the outer wall
17
Continue to incorporate all the flour until it forms a ball
18
Continue as directed above
19
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out
20
Dust the counter and dough with a little flour
21
Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting
22
Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers
23
Reduce the setting and crank the dough through again, 2 or 3 times
24
Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it)
25
Dust the sheets of dough with flour as needed
26
Beat 1 egg with 1 tablespoon of water to make an egg wash
27
Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue
28
Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart
29
Fold the other 1/2 over the filling like a blanket
30
With an espresso cup or fingers, gently press out air pockets around each mound of filling
31
Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal
32
Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest
33
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot
34
Lift the ravioli from water with a large strainer or slotted spoon
35
Bath the ravioli in your favorite sauce to lightly coat and serve