John Myers
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Spelled Ravioli with Spinach and Ricotta Filling
The perfect spelled ravioli with spinach and ricotta filling recipe with a picture and simple step-by-step instructions.
Spelled dough:
- 125 g Spelled flour type 630
- 125 g Durum wheat semolina
- 2 Eggs
- 2 tbsp Extra virgin olive oil
- 2 tbsp Water
- 2 tsp Salt
Filling:
- 1 small Onion
- 1 Clove of garlic
- 1 tbsp Rapeseed oil
- 200 g Ricotta
- 200 g Frozen spinach leaves
- 140 g Freshly grated Parmesan
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Freshly grated nutmeg
- 1 Egg yolk
For the ravioli:
- 1 Protein
- 1 Durum wheat semolina
- To roll out
Tomato sauce:
- 1 small Onion
- 2 tbsp Spelled flour type 630
- 2 tbsp Butter
- 500 g Tomatoes
- 400 ml Vegetable broth
- 400 ml Rosemary fresh
- 400 ml Fresh thyme
- 400 ml Fresh oregano
- 1 Bay leaf fresh
- 1 pinch Knobipfeffer from my KB
- 1 pinch Seasoned salt from my KB
- 1 shot Vinegar
- 1 Splash Agave syrup
- 1 Splash Sugar
- 1 Splash Telly cherry pepper
Dough:
- Knead the flour, semolina, eggs, oil, water and salt well and put in cling film in the refrigerator for about 1 hour.
Filling:
- Peel the onion and garlic and dice both finely. Heat the oil in a pan and roast both in it. Then add the spinach and cook for about 10 minutes. Season well with garip pepper, seasoned salt and nutmeg. Let cool down.
- Then stir in the ricotta, Parmesan and egg yolks. Put in a cool place.
Dough:
- Roll out the pasta dough with the whale wood or pasta machine, place on a floured work surface, brush with egg white and spread the filling with a teaspoon at a distance of approx. 2-3 cm. Then roll out the next dough and place it on the prepared dough with the filling. Press down well and thread out the ravioli. Place on a baking tray sprinkled with semolina until cooked.
Tomato sauce:
- Wash the tomatoes, remove the stalk and dice. Heat the butter in a saucepan, sauté the onions until translucent, add the flour and stir briefly. Add tomatoes and cook for 5 minutes.
- Deglaze with vegetable stock and add half of the herbs. Season with salt and garip pepper. Simmer for 5-10 minutes. Season to taste with vinegar, agave syrup and Telly cherry pepper. Add the remaining herbs just before serving and remove the bay leaf!
Ravioli:
- Bring the salted water to the boil and gradually cook the ravioli for 5 minutes in portions.
- Serve the ravioli with the tomato sauce!
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