Bread
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1 min read
Torta di Mele – Serves 3/4
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29 Nov 2023
For the Ravioli Filling
- In a large bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, egg, and season with salt and pepper. Add a pinch of nutmeg if desired for extra flavour.
- Mix the ingredients thoroughly to create a creamy spinach and ricotta filling. Set aside.
For the Ravioli Pasta Dough
- On a clean work surface, create a mound of the flour and make a well in the centre.
- Crack the eggs into the well and add a pinch of salt.
- With a fork, gently whisk the eggs while incorporating the flour little by little until a dough begins to form.
- Knead the dough with your hands until it becomes smooth and elastic. If it’s too dry, you can add a few drops of water. If it’s too sticky, add a bit more flour.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature.
- Roll out the dough into thin sheets using a rolling pin or pasta machine.
Assembling and Cooking the Ravioli
- Lay one sheet of pasta dough on a lightly floured surface.
- Drop teaspoon-sized portions of the spinach and ricotta filling onto the pasta sheet, leaving some space between each filling.
- Place another sheet of pasta dough over the first sheet, covering the filling.
- Press the pasta sheets together around the filling to eliminate air pockets, ensuring the filling is sealed inside.
- Use a ravioli cutter or a knife to cut the pasta into individual ravioli.
- In a large pot of salted boiling water, cook the ravioli for about 2-3 minutes or until they float to the surface. Fresh ravioli cook quickly, so be vigilant.
For the Sauce
- In a separate pan, melt the butter over medium heat. Optionally, add a few fresh sage leaves for a delightful flavour.
- Once the butter is foamy and slightly browned, remove it from heat.
To Serve
- Drain the cooked ravioli and place them on serving plates.
- Drizzle the browned butter sauce over the ravioli.
- Garnish with grated Parmesan cheese and additional fresh sage leaves if desired.
Ingredients
| Fresh spinach (Lazio), chopped | 1 cup |
| Ricotta cheese (Campania) | 1 cup |
| Grated Parmesan cheese (Emilia Romagna) | 1/2 cup |
| Italian Egg (rich Yolk) | 1pc |
| Sicilian Mediterranean Sea Salt and pepper | to taste |
| Nutmeg, for a pinch of flavour | (optional) |
| All-purpose flour | 2 cups |
| Large Italian Egg (rich Yolk) | 3 pcs |
| Sicilian Mediterranean Sea Salt | A pinch |
| Butter | 2-3 tbsp |
| Fresh sage leaves for garnish | (optional) |
| Grated Parmesan cheese for serving | ~ |
