How to prepare your handmade ravioli. Before beginning this recipe, prepare your pasta dough as per our basic pasta dough recipe. You will also need to prepare your spinach and ricotta filling (or other filling of your choice). For our hands-on tips and tricks to creating the perfect ravioli, join Chef Carmelo Cipri in a pasta masterclass.
Cut dough in half and roll each half of the dough out on a floured bench, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Place approx 1 – 1 & 1/2 teaspoons of spinach & ricotta mixture about 1 & 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with filling mixture, lightly brush egg wash around the edge of filling mixture to act a seal.
Cover filling with other sheet of dough.
Using your fingers, gently press dough between each pile of filling to seal it.
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Gently drop ravioli into 6 litres of boiling, salted water and cook for about 8 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Best served with Barbetta’s Salsa Napoletana (Napoletana sauce) or Burnt butter & sage sauce (as per our recipe).
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