Pasta – Ravioli, Homemade, with Spinach, Ricotta and Parmesan Filling

1. I have planned to make pasta myself for a long time, as it always is, everything in its time … Today it was time, I made my first ravioli myself … for the pasta dough I used the recipe from Tuscanine (Caro) taken as the basis, because for me she is the favorite pasta maker here at kb … I think that she has infected me since today … Homemade pasta tastes incomparably delicious …

For the pasta dough:

1. Mix the flour with the salt in a bowl, make a well in the flour and put the eggs and egg yolks in this well. Add a little water or oil and stir the eggs a little with a fork.
2. Now gradually knead the flour with the eggs into a smooth dough, it takes a little longer, the dough has to be kneaded really well … if it is too firm, add some of the remaining egg white, if it sticks, add a little flour … the dough should neither stick to the fingers / hands nor to the bowl, then it is correct … the feeling comes over time, you don’t learn immediately, that’s my experience … is not been my first dough sample …
3. Once this is done, the dough is wrapped in cling film and left to rest in the refrigerator for at least 30 minutes …

For the filling:

1. During the resting time of the pasta dough, I prepared the filling for the ravioli. To do this, I had thawed the spinach leaves and chopped them up a little with the magic wand, not much, just a little … and freshly grated the Parmesan cheese and put it ready …
2. Now I have added the ricotta and the spices to the spinach and mixed them well. Another good shot of cream and the grated Parmesan … that’s it, the filling is ready …

The ravioli production:

1. Flour the roll-out surface a little, take the dough out of the cling film, then I halved it, pressed one half apart on the floured surface and then started rolling out, this is very time-consuming for me without a pasta machine, takes and lasts and lasts because the dough has to be rolled out very thinly …
2. The dough is rolled out, now just cut circles out of the dough and put a little of the filling on each half of the circle, once this is done, fold the other half of the dough over it, press it down firmly and use the fork to make the typical prongs .. . the ravioli are ready …
3. In the meantime I had already put on water, it should simmer gently, add enough salt to the water, about a teaspoon per liter of water, then cook the ravioli for about 6 minutes in the gently simmering salted water … they then rise to the surface of the water …

The sage butter:

1. For the sage butter, I let the butter melt in the pan over medium heat, due to the lack of fresh sage, I had to use the dried sage … add this to the butter … the sage butter is already made … .

Serve:

1. As soon as the ravioli are cooked to your liking, I took them out of the water with a slotted spoon and tossed them in the sage butter … arranged them in a deep plate and spread some of the sage butter over it … now it’s just plain still to taste …

Notes from me:

1. I also made molds for ravioli, I tried this at the beginning, but it was very cumbersome, so I only used these molds to cut out and then did all the other work steps by hand, it really works in no time and the pattern on the edge with it pressed the fork, it works in no time and I like the look even better …
2. I cut out two kinds of circles, one of the smaller circles has a diameter of 9 cm, of these circles five ravioli per person can be put in a deep plate, of the larger circles, with a diameter of 11 cm, I have three ravioli put in a deep plate per person, this amount is definitely sufficient as a starter, because the filling is probably very powerful … I would choose the larger ravioli for the lords of creation …
3. I was able to make six large ravioli, diameter 11 cm, and ten smaller ravioli, diameter 9 cm, from this pasta dough … whoever has which amount is enough, everyone has to determine for themselves that I would use this amount for four people as a starter Select …
4. For me the hardest work was to roll out the dough very thinly, so I will definitely buy a pasta machine soon … this is then in any case much more pleasant to handle … so for me …
5. Otherwise you can only use half of the dough for ravioli, but also halve the filling, don’t forget! The other half can then be cut into tagliatelle … then there are quantities for two people each …
6. I cannot guarantee the nutritional values ​​and calories given in the recipe …