Vegetarian Recipes - Ravioli Recipe

Ingredients

• 450g/1lb fresh egg pasta

• 1 egg white

• Salt

 For the filling:

• 700g/1 1/2lb fresh spinach

• 700g/1 1/2lb ricotta (drained)

• 2 egg yolks

• 1/4 teaspoon freshly grated nutmeg

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 50g/2oz Parmesan cheese (grated)

• 1 tablespoon chopped fresh parsley

Serves 4

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Method:

1. To make the filling, place the spinach in a deep lidded pan with no water except the drops still clinging to the leaves after washing. Steam the spinach for 5 to 10 minutes, until tender, tossing occasionally. Drain off the water. Wring out as much water as you can. Chop the spinach and set aside.

2. Combine all the ingredients for the filling in a bowl, blending well with a wooden spoon. Cover and refrigerate.

3. Divide the pasta dough into 6 portions. Working with one portion at a time, roll the dough as thinly as possible into 10cm/4in wide strips. Work with two strips at a time, keeping the others covered with a damp cloth. Work quickly to prevent the dough drying out.

4. Place a teaspoon of filling at 5cm/2in intervals in rows along one of the pasta strips. Dip a pastry brush in the egg white and paint around each spoonful of filling.

5. Place the second rolled-out sheet of pasta over the filled sheet. Press down firmly around each mound of filling to seal it, forcing out any trapped air. Use a knife to cut the ravioli into squares. Place the squares on a tray and leave to dry for 2 hours.

6. Bring a pan of water to the boil, add salt and cook the ravioli in batches for 3 to 5 minutes. When cooked, transfer to a serving dish. Can be served with tomato sauce, or buttered.