John Myers
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Jumbo Ravioli
The perfect jumbo ravioli recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 300 g Pasta flour “Farina di Grano Tenero 00”
- 3 Eggs
- 30 ml Olive oil
- 1 pinch Salt
Filling:
- 500 g Spinach leaves TK
- 1 size Onion
- 1,5 Garlic cloves
- 1 tbsp Oil
- 200 g Potatoes
- 20 g Butter
- Pepper, salt, nutmeg
- 6 Egg yolk
Topping:
- 70 g Butter
- 50 g Walnuts
Pasta dough:
- Put the flour on a larger surface. Turn a large hollow in the middle. Add eggs and salt. Mix with a fork. Always add some flour from the edge and slowly pour in the oil. Work in the flour from the edge further from the middle. Until a crumbly mass has formed. Then continue working with your hands and knead everything until you have an elastic, smooth, non-sticky dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour (the longer the better).
Filling:
- Peel the onion and cut into small cubes. Peel and roughly chop the garlic. Peel the potatoes, cut into cubes and cook in salted water until soft. Then use the butter to make a puree. I had a leftover from the day before, so I would like to use this one too. Chop walnuts.
- Sweat half (!) Of the onion cubes and the chopped garlic in the oil. Add the frozen spinach and simmer everything over medium heat until the spinach is cooked through. Season to taste with pepper, salt and nutmeg and then run the hand blender through the spinach several times so that it gets a slightly finer structure (but do not puree completely). Stir in the mashed potatoes and let everything cool down a little.
Completion:
- Bring plenty of salted water to a boil in a larger saucepan. Roll out the pasta dough very thinly (approx. 1 mm) on a floured surface and rub out 12 circles approx. 15 cm in size. Use a disposable piping bag to spray the spinach and potato mixture onto 6 of the circles as a ring. Carefully place a raw egg yolk in the center of the ring. Brush the edge of the pasta dough around the spinach ring with some egg white and cover everything with a second round pasta sheet. Press the edge firmly all around. Process all the plates until you have 6 large ravioli.
- For the topping, heat the butter in a pan at the same time and first sweat the other half of the diced onion. Then add the chopped nuts and brown everything over medium heat.
- Let the ravioli slide in pairs into the boiling salted water and simmer gently for approx. 2 – 3 minutes until they rise. Then lift out and drain well. If it’s a starter, place a jumbo raviolo in the middle of a deep plate and pour the walnut butter over it. When you cut it open, the yolk should still be runny and creamy. You can then take on the pasta dough like a sauce. Spinach with egg a little different ………………
- The above quantity refers to 6 starter servings. We had the dish as a main course.
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