| Recipe from the Black Countess Green Ravioli with RicottaIngredients1 kg spinach300 g flour5 eggs300 g ricotta cheese30 g grated Parmesan cheese30 g butter6 salt wipers leaves, pepper PreparationMound the spinach, wash thoroughly and cook in a large pot with the lid for 10 minutes with the draining water only and without any seasoning. Transfer to a clean cloth, squeeze and chop very finely. Using the flour, form a fountain on the pastry board, place 50 g of spinach, 3 eggs and a pinch of salt in the centre. Work the dough first by incorporating a little flour at a time in the center of the fountain with a fork, then kneading with your hands until you get a ball of smooth dough and uniform green in color. In a bowl, add the rest of the spinach, 2 eggs, the ricotta and the parmesan cheese. Mix and adjust the salt and pepper. Roll out the dough and spread the filling on half of it in small piles. Cover with the remaining dough, moisten the edges, press them very well and cut the ravioli with a notched wheel. Boil the ravioli in plenty of boiling salted water, drain and dress with melted butter flavoured with finely chopped sage. Sprinkle with more parmesan cheese and serve immediately. |
