👨‍🍳 Instruktioner

1. 1

   Prepare the Pasta Dough: On a clean work surface or in a large bowl, mound the flour. Create a well in the center and crack in the eggs. Add the olive oil and salt. Gradually incorporate the flour into the wet ingredients using a fork or your fingers until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and springs back when gently pressed. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours) to allow the gluten to relax.

   ⏱️ 20 minutes active, 30 minutes resting
2. 2

   Prepare the Ricotta Spinach Filling: While the dough rests, wilt the spinach. You can do this by quickly sautéing it in a dry pan over medium heat until just wilted, or by blanching it in boiling water for 30 seconds, then immediately shocking it in ice water. Squeeze out as much liquid as possible from the spinach, then finely chop it. In a medium bowl, combine the well-drained ricotta, chopped spinach, grated Parmesan, nutmeg (if using), salt, and pepper. Mix until thoroughly combined. Taste and adjust seasoning if necessary.

   ⏱️ 20 minutes
3. 3

   Shape the Ravioli: Divide the rested pasta dough into 2-3 portions. Working with one portion at a time (keep the others covered), flatten it slightly and roll it out very thinly using a pasta machine or a rolling pin. Aim for a thickness of about 1-2 mm (0.04-0.08 inches), so you can almost see your hand through it. Lay a long sheet of pasta on a lightly floured surface. Place small spoonfuls (about 1 teaspoon) of the ricotta-spinach filling about 1.5-2 inches apart on one half of the pasta sheet. Gently fold the other half of the pasta sheet over the filling, pressing down around each mound of filling to seal and remove any air pockets. Use a ravioli cutter, pizza wheel, or knife to cut out individual ravioli. Ensure the edges are well sealed to prevent them from opening during cooking. Place the formed ravioli on a lightly floured baking sheet or tray.

   ⏱️ 45 minutes
4. 4

   Cook and Serve: Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). Cook for 5-7 minutes, or until the ravioli float to the surface and the pasta is tender. The exact cooking time will depend on the thickness of your pasta. Gently remove the cooked ravioli from the water using a slotted spoon or spider strainer. Serve immediately with warm tomato sauce (tuco) and an extra sprinkle of Parmesan cheese.

   ⏱️ 10 minutes