Cook like an Italian

Cook like an Italian

Monday, 4 May 2020
Free Admission

Cook your way to the heart of your isolation companions and make meal time an Italian feast with this delicious recipe from the Italian Mamma’s, La Mia Mamma.

Ravioli Filled with Ricotta & Spinach

For this recipe, you will need:

  • Mamma’s survival pasta kit dough
  • 125g spinach
  • 50 grated Parmagiano Reggiano
  • 250g Ricotta cheese
  • Nutmeg, salt and pepper to taste

If you don’t have the survival pasta kit dough, make your own with:

  • 250g 00 flour
  • semola to dust (or 00 flour)
  • 2 eggs and 1 yolk
  • cling film 

Tools required:

  • a bowl 
  • cling film
  • rolling pin or pasta machine
  • a pan 
  • colander
  • hand/electric whisk
  • pasta/pastry wheel cutter or knife


For the egg pasta…

Pour the flour (leave 50g aside to add if needed later) into a bowl, add the eggs and knead with your hands until smooth.

If the dough is too hard, add warm water to make it softer and this will help when you stretch it with a rolling pin or with the pasta machine. If it’s too sticky, you can add the flour kept aside gradually.

Place the dough on a board and start kneading it with energy. When the dough is silky and smooth, make a ball and wrap it in cling film. Let’s leave the dough to rest for 30 minutes and then start with the filling.

The filling…

Take a large pan and sautee your spinach for a couple of minutes. When ready, remove any water by pressing it in a colander, then keep aside.

In a bowl, mix your ricotta and Parmesan cheese. Add nutmeg, mix it well with a whisk and add salt and pepper to taste. Chop your spinach (a mixer will help) and mix it with your ricotta cream.

Now take your dough and divide into parts. Save one of them in cling film (so that it won’t dry out) and work the other parts with a rolling pin or pasta machine until you get a rectangular sheet 1mm thick. Do the same with the first dough we saved earlier.

Lay both your sheets on a board and create a central line dotted with small amounts of your filling with a gap of 3-5cm between one and the other. Now cover your sheet with the second strip and gently press near the filling to remove any excess air.

To seal the pasta, lightly moisten the edges with water. A good sealing helps to keep the filling during cooking.

Finally, take your pasta cutter and create your square ravioli then place them in a tray (dusted with a bit of flour so they won’t stick) – they are now ready to be cooked! Boil i salted water for 3-4 minutes. When they rise to the top, you know they are ready.

Serve with burro and salvia sauce (butter and sage). Buon appetito!


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