what i show you here is unfortunately not my product.. i didn't try, at least not this time, to make by myself the fresh home made pasta. the fortune is that we have downstairs a lovely pastificio (pasta shop) founded at least 30 years ago: long tradition, great taste and (very) high price... the fact is that i was looking for some pumpkin ravioli (as we have a pumpkin season right now) but they were already finished... eventually i bought some ricotta and erbette ravioli (ricotta cheese with a kind of spinach) and i certainly don't regret! i made them with some butter and fresh sage (for who likes it also some parmigiano can be added). as for the pumpkin there is still time to taste it this autumn. we'll try the next week!
if you want to try to make it by yourself here is the recipe (i checked it with stefania, the owner of pastificio - of course she didn't give me her recipe, she would never do that. it's a family secret :).
you will need:
for fresh pasta:
- 3 eggs
- 400 g of flour
- some water
- salt (less than a half of tea spoon)
for the stuffing:
- 300 g of ricotta cheese (or similar white fresh cheese)
- 100 g of boiled spinach
- 1 table spoon of butter
- 1 egg
- 5 table spoons of grated parmigiano or grana padano
- half tea spoon of nutmeg
- salt (half tea spoon)
boil the spinach, mince well and put in a saucepan with butter. take away from the fire and leave for cooling for 10 minutes. add ricotta, parmigiano, nutmeg and salt to the spinach and mix well. add the egg and mix again. leave in a frige for a while. in the meantime prepare the pasta. put the flour on the desk or in a big bowl. make a small dimple in the middle and add the eggs and the salt. work well of the ingredients with your hands. if needed add some water. at the end create a ball and leave for 30 minutes covered with a kitchen towel. work the pasta with the rolling pin in order to make it very flat (less than 0,5 cm). make small balls of ricotta and spinach stuffing. distribute the balls on the one side of the pasta (leave 5 cm distance between each ball) and cover with the second part. cut with a knife or a special ravioli form. stick well each of ravioli. before boiling in the salted water leave in the frige for at least 30 minutes. serve with melted butter, fresh sage leaves and parmigiano.