Ravioli Tricolore, Sanja’s recipe!

ITALIAN RECIPIES

Tricolor ravioli

 

INGREDIENTS

Green dough:

80 g of flour type 0

20 g of re-milled durum wheat semolina

1 medium egg

15 g of boiled and squeezed spinach

 

Red dough:

80 g of flour type 0

20 g of re-milled durum wheat semolina

1 medium egg

1 tablespoon of triple tomato paste

 

White dough:

160 g flour type 0

40 g of re-milled durum wheat semolina

4 egg whites

 

 

Filling:

300 g of fresh spinach

500 g of mixed ricotta (sheep and cow’s milk)

50 g of Parmigiano Reggiano

Salt and pepper

nutmeg

Seasoning:

100 g of butter

A few sage leaves

Preparing the 3 doughs.

Start by putting the flour and semolina on the pastry board creating a fountain in the center. Pour the egg whites into the center, beat lightly with a fork starting to incorporate a little flour from the edges. When the dough begins to take shape, continue working by hand until you get a soft and smooth dough. Wrap it in cling film and let it rest at room temperature for half an hour.

For the green and red mixture, follow the same procedure: together with the egg add cooked chopped spinach well squeezed to create the green dough, & tomato paste in the second to create the red dough.

Make the sheets of dough medium thickness with a rolling pin or with the sheeter, cut a part of the white one into strips of about 3 cm in width and along the entire length of the sheet. Then cut strips, like tagliatelle, 1 cm wide and always for the length of the sheet, of all three colours.

There will be 4 strips of pasta, 1 white (3cm wide), 1 green (1 cm), 1 red (1 cm) & another white (1 cm). Use the 3 cm strip of white dough as a base, by which you will apply the green strip, flanked by the white and red ones creating the Italian flag, along the length. Go over everything with a rolling pin or in the dough sheeter until you get a tricolour sheet of the desired thickness.

In this way you prepare more tricolour sheets.

Preparing the filling:

Wash the spinach thoroughly, boil them and let them cool in a colander. Chop them with a knife and add Parmigiano Reggiano, ricotta, salt, pepper, and nutmeg; mix everything, making sure it is not too liquidy.

Preparation of the ravioli:

On a tricolour sheet lay tufts of stuffing, using a saccapoche or a spoon, spaced about 5/6 cm. Cover with another tricolour sheet and, with the help of your hands, remove the air around the filling by making the two sheets stick together. With a pastry cutter, toothed if you prefer, cut the ravioli, and finish the edges.

Cooking:

Cook the ravioli in abundant salted water for about 3/4 minutes, depending on the thickness. In a pan, melt the butter over low heat, adding the sage. Drain the ravioli, toss them quickly in the pan with the butter and serve them hot.

Buon appetito!

INSTAGRAM: @SANJA_ZLOKAPA