John Myers
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Cavatelli Con Salsiccia and Ravioli Ripieni Alla Ricotta E Spinaci
The perfect cavatelli con salsiccia and ravioli ripieni alla ricotta e spinaci recipe with a picture and simple step-by-step instructions.
For the pasta dough Cavatelli:
- 500 g Semola
- 300 ml Water
For the salsiccia sauce:
- 700 g Salsiccia Mettwurst
- 2 Pc. Clove of garlic
- 1 tbsp Olive oil
- 250 ml White wine
- 2 tbsp Tomato sauce
For the pasta dough ravioli:
- 480 g Flour
- 5 Pc. Eggs
For the filling:
- 300 g Ricotta
- 1 Pc. Egg
- 50 g Fresh spinach leaves
- 1 tbsp Olive oil
- 50 g Parmigiano
- 1 tbsp Breadcrumbs
- 0,5 tsp Salt
- Pepper
For the Cavatelli:
- Mix semola with water and knead into a smooth dough. Let rest in cling film for about 15 minutes. Then divide and roll out into several elongated rolls, cut off approx. 0.5 cm wide pieces with a knife and shape into Cavatelli with your fingertips.
- Fill the cavatelli in freezer bags, if possible next to each other, and place in the freezer for a few hours.
For the salsiccia sauce:
- Fry the garlic in the olive oil. Press the salsiccia out of the intestine, roughly chop it and add it to the pan with the garlic, fry briefly and deglaze with white wine. Add the tomato sauce and season to taste if necessary.
- Boil the Cavatelli in salted water for about 7 minutes and add to the sauce, mix and you’re done!
For the ravioli dough:
- Mix the flour with the eggs and work them into a smooth dough. Let rest in cling film for about 15 minutes. Dust the worktop with flour and roll out sheets of dough using a rolling pin. Fill the dough sheets with any filling and brush the edges with egg yolk, place a second sheet of dough on top and cut out or cut out the ravioli.
For the filling:
- Steam the spinach leaves in olive oil, then leave to cool and chop finely. Mix with all other ingredients.
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