Ravioli with spinach and tomato salsa
6 servings
60 minutes
Ravioli with spinach and tomato salsa is the embodiment of Italian culinary elegance. These delicate pockets of thin dough filled with fragrant spinach and ricotta filling impress with their soft, creamy taste and subtle hints of nutmeg. They are accompanied by a rich tomato salsa with carrots and celery, adding a pleasant tang and freshness to the dish. Historically, ravioli emerged in Italy as a way to use leftover filling and dough but quickly became a true gastronomic symbol of the country. In restaurants in Tuscany and Lombardy, they are served with various sauces, while family recipes are passed down through generations. This is an ideal choice for those who appreciate the harmony of flavors and the traditions of Mediterranean cuisine.
1
Mix flour with salt, form a mound, make a well in the center, crack in three eggs, add water, and mix with a fork. Knead the dough for about fifteen minutes, then cover it with plastic wrap and let it rest for half an hour to an hour.
- Wheat flour: 400 g
- Water: 1 tablespoon
- Chicken egg: 4 pieces
- Salt: to taste
2
Wash the spinach, sauté with one teaspoon of butter for five minutes, chop finely, mix with ricotta, parmesan, nutmeg, add a pinch of salt, beat in an egg, mix everything well and place in the refrigerator.
- Spinach: 100 g
- Butter: 15 g
- Ricotta cheese: 300 g
- Grated Parmesan cheese: 50 g
- Nutmeg: 1 teaspoon
- Salt: to taste
- Chicken egg: 4 pieces
3
For the sauce, clean the onion, carrot, and celery, finely chop, sauté for three minutes without oil in a pot, add tomatoes, simmer for half an hour, then strain through a sieve or blend into a puree.
- Onion: 0.5 head
- Carrot: 1 piece
- Celery stalks with leaves: 1 piece
- Tomatoes: 3 pieces
4
Roll the dough in a pasta machine, place filling on one sheet with one teaspoon every 5 cm, cover with a second sheet, press the top sheet to the bottom with fingers, and cut squares of 5x5 cm with a knife.
- Wheat flour: 400 g
5
Boil the ravioli in salted boiling water for three minutes.
- Salt: to taste
6
Before serving, heat the sauce in a pan with a tablespoon of olive oil, add some chopped green basil, place the ravioli, and gently mix. Keep on the heat for no more than two minutes, plate it, drizzle with olive oil, and garnish with a basil sprig. A pinch of parmesan can be added.
- Olive oil: 30 ml
- Basil: 50 g
- Salt: to taste
- Grated Parmesan cheese: 50 g
