Green ravioli with ricotta and Culatello di Zibello PDO

Flavorful, homemade stuffed pasta such as ravioli, or even the simpler pastas such as maltagliati or tagliatelle, despite the extra effort put in, are always a great idea. The recipe for green ravioli with ricotta may seem like a bit of work at first – the filling is simple whilst the dough requires some attention – but once you try it you will realize that the effort is totally worth the delicious results.

A few notes on the dough: you want it to be homogeneous, smooth, elastic – and most importantly, rolled very thin. It may take some experienced hands to expertly work the rolling pin to achieve the desired thickness, but unless your pasta machine is able to roll out thin sheets of pasta to perfection, there may be no other way.

Whether it be a formal or casual occasion, green ravioli with ricotta and Culatello di Zibello PDO will add a special touch to any meal. Set some time aside on the weekend, prepare this recipe and surprise your friends and family at your next Sunday lunch.  

To make the pasta:

First, prepare the frozen spinach by cooking in boiling water until soft. Drain well, squeezing out as much excess water as possible, and set aside to cool. In a small bowl, lightly beat the egg and egg yolk together. Place the flour on a work surface. Make a well in the center and place the slightly beaten egg into it. Now begin the kneading process, incorporating the spinach puree as you bring the pieces of dough together. Add a pinch of salt and knead the dough until you get a nice, smooth lump. Let it rest for approximately 30 minutes in the freezer.

To make the ricotta filling:

Whilst the dough is resting, prepare the filling. In a medium bowl, using a fork, combine the ricotta cheese, pecorino cheese, salt and pepper. Leave in the refrigerator until you are ready to prepare the ravioli.

To prepare the ravioli:

After the dough has rested and is looking nice and compact, dump it onto a lightly floured work surface, cut it into slices and start rolling out each slice into long strips with a rolling pin. Sprinkle the work surface with more flour as you go, if necessary. You will need thin strips of dough that are also thick enough to accommodate the filling.

Drop a teaspoon of filling every 5 cm along the strip of dough, cover with the second strip of pasta and cut in between with a ravioli cutter. You can also seal the ravioli with your fingers, cut into rectangles with a sharp knife, and then decorate with the prongs of a fork.

Place the ravioli evenly distributed on a lined baking tray, place the tray in the freezer and when they are frozen, remove the tray and transfer the ravioli into freezer bags for easy storage. When you need the ravioli, they will be ready to be cooked in salted boiling water.

The green ravioli with ricotta will cook in just a few minutes if you have been able to make the dough very thin. When ready, drain gently and season with melted butter and sage, then decorate each dish with a fried crispy slice of Culatello di Zibello PDO.