Green Ravioli Sheet

The pure joy of eating a whole sheet of ravioli.

15 minutes prep

10 minutes cook

Serves 2

Twisted

Ingredients

Green pasta dough:

200 g'00' flour

2 egg yolks

80 gspinach (blanched, squeezed dry and blitzed)

1/4 tspfine sea salt

Spinach & ricotta filling:

200 gricotta

50 gParmesan

1/2 tsplemon zest

100 gspinach (blanched, squeezed dry and finely chopped)

pinch freshly grated nutmeg

salt & pepper, to taste

To serve:

2 tbspbutter, melted in a pan

grated Parmesan

Delicate green ravioles de Dauphiné, filled with spinach and ricotta, gently cooked and finished simply in butter with a light grate of nutmeg and Parmesan. Comforting and quietly indulgent!

Method

Blanch the spinach in boiling water for 30 seconds, refresh in ice water, squeeze extremely dry, then blitz to a smooth purée and weigh out get around 80g.

Tip the flour onto the work surface, make a well, add the eggs, spinach purée and salt, then bring together with a fork. Knead for 10 minutes until smooth and elastic. The dough should be slightly firm and not sticky. Wrap tightly and rest for half an hour.

Mix the ricotta, Parmesan, lemon zest, nutmeg, salt and pepper until smooth and pipeable. Taste and adjust seasoning.

Roll the rested dough through a pasta machine, reducing the settings gradually until very thin, keeping the sheets lightly dusted with flour or semola.

Divide the rolled pasta into rectangular sheets. Pipe small hazelnut-sized dots of filling onto one sheet, lightly brush or mist with water, lay a second sheet on top, press out any air, and use a chopstick to seal between the rows and columns to give the appearance of a sheet of ravioli. Lay the ravioles on a flour-dusted tray and rest uncovered for 10–15 minutes.

Cook in well-salted boiling water for around 60 seconds until they float, then serve simply with a little melted butter and Parmesan.