Ravioli with Spinach, Basil and Pancetta Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg yolks
- 1 egg (s)
- 350 g wheat flour, type 405, depends on the size the es
- 1 teaspoon salt
- 1 tablespoon olive oil
- 250 g spinach leaves, frozen
- 0.5 ½ bunch basil
- 100 g ham, pancetta (alternatively bacon)
- 50 g cream cheese
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- Salt and pepper, to taste
- 6 fresh sage leaves
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Knead an elastic, non-sticky pasta dough from the first 5 ingredients (flour a little more or less depending on the size of the eggs, I assume eggs of medium size) according to Alberto`s recipe (see CK videos). Wrap the dough in foil and let it rest for about 30 minutes at room temperature.
- Dice the pancetta, the onion and the garlic clove and sauté in the olive oil. Roughly chop the thawed spinach leaves and basil and add to the pan. Braise everything and let the liquid boil out. Stir in the cream cheese well, season with salt and pepper.
- Put the mixture in a blender and mix finely, season again to taste.
- Roll out the pasta dough and place it either on a ravioli board or by hand on plates, place small heaps of the filling on the dough at intervals with a teaspoon, place a second sheet of dough on top and separate between the piles either with a suitable pasta shaker or with a knife. Press the edges lightly firmly.
- Put in boiling, salted water and let the ravioli steep until they float on top. Then remove with a slotted spoon and drain in a sieve.
- Lightly sweat the butter with the sage leaves in a pan and mix in the finished ravioli. You can also serve the ravioli with a tomato sauce, but I think that`s how the taste comes out best.
- If there is anything left over from the filling, it can be frozen and used for the next ravioli or similar.
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