Raviolis Ricotta - Spinach - Italian salami
Ravioli literally means filled pasta. It was around the 12th century that the first manuscripts mentioned “raviolus” and Francesco Di Marco Datini, a 14th Century merchant from Venice wrote about them. The “raviolus” was described as rolled-out layers of very thin dough made with wheat flour, water and sometimes eggs. The dough was then cut into small squares, each filled with “ripieno” (the filling), which could include a variety of choices, such as vegetables, meat, fish, cheese or even salami. Generally, the composition, the form and the shape of the filled pasta vary from region to region in Italy and the combination with the usage of spices such as nutmeg, saffron, poppy seed and pepper started only in later centuries.
Easy to make and really yummy, this is the must-have recipe this autumn. Try our home-made ravioli filled with ricotta, spinach and Italian salami.
Preparation time: 60 min
Cooking time: 5 min
For the dough:
200 gr of flour
2 egg yolks
2 tablespoons of olive oil
2 tablespoons of water
Put everything in your food processor (or bread machine with the dough program).
Knead the dough gently until smooth and firm.
Let it rest while you prepare the filling.
For the filling :
500 g fresh spinach
10 slices of Italian salami
1 tin of ricotta cheese
Salt and pepper
chopped fresh basil
1 pack of grated Mozzarella cheese
1 tablespoon of olive oil
1 slice of coppa per dish for decoration
Mix everything together, the stuffing must not be too liquid in order to avoid leakage through the dough.
Take a large spoonful of the filling and add some cream, this will serve as a sauce for your ravioli.
Spread the dough with a rolling pin, it must be fine but not too much so that it does not break.
Cut out circles with a glass by turning it over and pressing hard on it.
Put a spoon of filling on each ravioli and close it with a round of dough by pressing all around the filling: be careful not to pierce it and avoid getting air bubbles.
Place the ravioli 3 by 3 in a large pot of boiling water.
Cook until they rise to the surface and wait another 2 minutes.
Carefully remove them from the water and pour a trickle of oil over them to prevent them from sticking together.
Repeat this operation.
Place your ravioli on the plate, place the sauce on top, a few sprigs of chopped basil and a slice of Coppa.