Ravioli with Spinach

Spinach ravioli, artichokes, capers, sun-dried tomatoes. The vegetables are sautéed in garlic and olive oil.

ingredients

How to make ravioli dough from scratch:

• 1 1/4 cups flour


• 1 egg


• 1/4 cup hot water


• 1/4 teaspoon salt

Spinach and Ricotta Ravioli:

• 1 tablespoon olive oil


• 20 oz of spinach


• 1/2 cup grated parmesan


• 3/4 cup ricotta cheese


• 1/4 teaspoon salt

Tomato cream sauce:

• 1 tablespoon olive oil


• 2 tomatoes


• 2 garlic cloves


• 5 sprigs of fresh thyme


• 1/4 cup white wine


• 1/2 cup heavy cream


• 2 cups of red and yellow grape tomatoes


• 1/4 teaspoon salt

Instructions

Make ravioli dough from scratch:

1. Mix the flour with the salt.


2. Stir the water with the egg until everything is well mixed.


3. In a bowl, combine the flour and the water-egg mixture and mix until well incorporated. Knead the dough until it is well textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should also not be too dry. Make the dough into a ball, cover with plastic wrap. Let the dough rest for 1 hour at room temperature before use. This allows gluten to work.

How to make a ravioli topping:

1. Heat the olive oil over medium heat, add the spinach and cook, covered, stirring occasionally, until the spinach wilts, about 15 minutes.


2. Cook 5 to 10 minutes more uncovered until all the liquid has evaporated.


3. Finely chop the cooked spinach and place them in a bowl. Add the parmesan and ricotta, salt to taste and mix well. Add more salt if necessary.

How to assemble ravioli using a ravioli pan:

1. After the ravioli dough has rested at room temperature for 1 hour, divide the ravioli dough (the instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure you have flour handy and dust the work surface or rolling tray if necessary, as the dough will be sticky. It is important that the ravioli dough is rolled very thinly (thin like paper), otherwise the ravioli will be too solid when cooked, because the dough expands during cooking. In addition, it will be very difficult to use the ravioli pan if the dough is not thin enough.


2. Once you have rolled up sheets of dough, shape individual dumplings. To shape the ravioli, I use a very practical device, the ravioli pan / tray, which works very well! The step-by-step photos are above the recipe box.

Here is how to use the Ravioli mold:

• 1) sprinkle the work tray with flour


• 2) place a thin layer of dough on the tray


• 3) drive in the holes


• 4) fill the holes with the filling, without overfilling


• 5) cover with another layer of ravioli dough, which should lie flat throughout the mold


• 6) using rolling pins or your fingers, press, close and cut the ravioli


• 7) turn the tray over to let the ravioli come out


• When you're done shaping the ravioli, bring a large pot of water to a boil, add the ravioli and cook for 5 minutes, then drain. Or, freeze the ravioli until you are ready to cook them.

How to make a tomato cream sauce:

1. Heat the olive oil in a pan over medium heat. Chop 2 tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until the tomatoes soften.


2. Add the white wine and chopped thyme. Bring to a boil and cook uncovered for an additional 5 minutes until half of the liquid has evaporated. Remove from heat, let cool a little.


3. Then transfer to a blender and puree the tomato mixture. Transfer the puree to the pan, heat over medium heat and add the heavy cream. Stir until well incorporated.


4. Cut each grape tomato in half and add them all to the pan with the tomato cream sauce. Salt to taste and more chopped thyme if necessary. Cook for another 5 minutes.


5. To serve, add cooked ravioli to the sauce at the last minute. Let the ravioli and the sauce reach the same temperature. When serving on plates, garnish with thyme.

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