Ravioli Ricotta e Spinaci

Ravioli mezzaluna with ricotta and spinach are a simple but substantial first course, perfect for a nice Sunday lunch with the family or to make a good impression when you have guests, surprising them with homemade pasta.

Serves 4/6 

Ingredients
For the ravioli

• Semolina pasta dough for 4. Click here for the recipe.

• 700g of ricotta
• 400g spinach 
• 100g Pecorino cheese
• The zest of one lemon and one orange
• 2 eggs
• A pinch of saffron 

For the tomato sauce

• 300ml of passata
• Olive oil 
• 1 garlic
• 1tsp of sugar 
• A small bunch of basil

Method

1. Follow the Semolina homemade pasta recipe. Make twice as much as the recipe, to serve 4/6.
2. Make the ravioli filling. Cook the spinach in salted boiling water for about 3–5 minutes. Drain in a sieve, pressing out as much liquid as possible, press out any remaining liquid, so the spinach is as dry as possible. Finely chop the spinach and transfer to a bowl, together with the ricotta, the grated Pecorino cheese, the saffron and the lemon and orange zest. Season to taste with salt and plenty of black pepper, mix well and set aside.
3. In a small saucepan, on a medium heat, add 2 tbsp of olive oil and the thinly chopped garlic. Fry gently until golden. Add the tomato passata, a pinch of salt, the of sugar, 6 fresh basil leaves and cook with the lid on for about 30 mins on a low heat. Stir occasionally. 
4. While the sauce is cooking make the ravioli. Flatten the dough with a wooden rolling pin or with a pasta machine. Roll out the dough into thin pasta sheets, around 0.5 mm thick and 20cm in length and 12cm in width. Roll the dough into small batches or you'll end up with a very long sheet. Once you have rolled one sheet keep them all under a clean, slightly damp tea towel to avoid getting dry.
5. Working with one sheet at a time, place about a level tbsp of the filling at even intervals along the bottom of the pasta sheets, keeping a finger space at the bottom. Brush the gaps with water and fold over to the exposed side of the pasta sheet. Seal the ravioli by squeezing the air out of the pockets and pressing the two layers of pasta together, before cutting it with a knife or a pasta wheel creating a moon shape for each raviolo. Continue with the rest of the pasta dough and filling.
6. Place the fresh ravioli on a floured wooden board or tray. Keep the trimmings for other pasta dishes, or to throw into a soup.
7. When you ready to eat, warm up the sauce, cook your ravioli in generously seasoned boiling water for just 2-3 minutes until al dente and add to the sauce. Add a little pasta water to emulsify the sauce. Serve with grated Pecorino cheese, and few basil leaves for garnish.  ​

Video mezza luna shape