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14
Ravioli con Spinaci e Pecorino
(Ravioli with Spinach and Pecorino)
Filling
225 g cooked spinach
2 tablespoons butter
2 eggs
275 g soft Pecorino
nutmeg
pepper and salt
1-2 tablespoons white
flour type 00
Pasta
200 g very fine semolina
3 eggs
salt
Flavour:
tomato sauce (see
“The Ultimate Mixer
Cookbook”, p37
“Tomato Passata”)
30 g old Pecorino
Finely chop the spinach and stir in pan with butter.
Next blend the fried spinach in the mixing bowl
with the eggs, Pecorino, and a pinch of grated
nutmeg. Add pepper and salt to taste. Blend
mixture with beater. Add the flour and mix again.
Reserve mixture.
Prepare pasta with semolina instead of regular flour,
eggs and salt, using the dough hook. Attach the
pasta maker on the mixer and make pasta sheets
(see page 6). Next exchange the pasta maker for the
ravioli maker. Use the filling for making the ravioli.
Let stand for 15 minutes before cooking in plenty
of boiling salted water. In the meantime heat the
tomato sauce.
Drain the pasta, place into a warm dish and pour
sauce over it. Sprinkle with grated old Pecorino and
serve hot.
English
RECIPES
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