My First Ravioli.

E title is cute aye? :p So, I have been wanting to try my hands at Ravioli for Donkey years now. Saw Giada De Laurentiis making it and it looked simple enough.

I wanna squash those tomatoes too! Can I have a picture taken just like that? Minus E cleavage! :P

Anyways, I gave E recipe a try with some tweaks here and there and it was good aye! For a first time attempt, I am quite impress with myself. Don't mind E self appraisal please! :P Well, I am a die hard fan of tomato based pasta compared to creamy ones. I am gonna try a tomato based sauce E next time! It bet it would be more yumz!


Ingredients for pasta
1 3/4 cups all purpose flour
2 eggs

Filling:
200g fresh spinach
1 tsp salt (Ps taste accordingly)
200g ricotta
1/2 egg
1 tbsp heavy cream
2 tbsp grated Parmigiano Reggiano, plus 2 tbsp more for garnish
a big pinch of nutmeg
Freshly ground black pepper


Sauce:
50g butter
Pinch of nutmeg
1/2 tbsp chopped sage

Directions:
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough to form a dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.

In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 2 tbsp of Parmigiano Reggiano.
Season with the nutmeg, remaining salt, and black pepper.

To make the sauce, melt the butter in a sauce-pot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.

To assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.
Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together.

When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle grated Parmigiano-Reggiano over each serving.