Italian Recipes -
Spinach and Egg
Ravioli (Ravioli di Spinaci e Uova) Recipe
Italian Pasta Recipes
-
Spinach and Egg
Ravioli (Ravioli di Spinaci e Uova) Recipe
Ingredients
450 g/1lb/4 cups
plain (all-purpose) flour
1.5 ml/1/4 tsp salt
3 eggs, beaten
30 ml/2 tbsp milk or
single (light) cream
225 g/8 oz spinach,
cooked and chopped
2 eggs, beaten
15 ml/1 tbsp chopped
fresh basil
50 g/2 oz/1/4 cup
Mozzarella cheese, grated
Salt and freshly
ground black pepper
Tomato Sauce, to serve
Method:
Sift the flour and
salt in a bowl and blend in the eggs and cream.
Knead very thoroughly until smooth.
Cover the bowl
with a cloth and leave for 30 minutes. Roll out the
dough thinly and cut in half.
Hang up to dry or
place on a clean cloth over the back of a chairs.
Leave for 10 minutes.
Puree the spinach and place in
a saucepan. Heat for 1 minute, stirring and beat in
the eggs, basil and grated Mozzarella.
Remove from
the heat and beat again. Season with the salt and
pepper.
Put teaspoonfuls of the filling at regular
intervals in rows on one half of the pasta and brush
all round the filling with water.
Lay the other half
on top. Press gently round each mound of filling
and cut between the filling down the length then
across the width to form little cushions of filled
pasta.
Drop into a pan of rapidly boiling salted
water and cook for 8 minutes. Remove with a slotted
spoon and serve at once with Tomato Sauce.