Equipment
* optional
Ingredients
Pasta Dough
- 600 g flour, unsifted
- 2½ g salt
- 1 egg
- 2 egg yolk
- 70 ml olive oil
- 75 ml water
Basil-Cream Sauce
- 15 g unsalted butter
- 15 ml olive oil
- 100 g onion, finely chopped
- 700 ml white wine
- 235 ml water
- 30 g basil, shredded
- 475 ml heavy cream
- 2 g salt
- 1 g black pepper, freshly ground
Filling
- 480 g spinach, drained and squeezed dry
- 285 g ricotta, drained and pressed dry
- 325 g parmesan, finely shredded
- 1 egg
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Pulse the flour and 2.5g salt in the food processor to combine.
Whisk the whole egg, two yolks, 70ml olive oil, and 75ml water in a small bowl until blended.
Pour the liquid mixture into the food processor while running until the dough forms a ball and clears the sides.
Knead the dough on a floured surface approximately 10 times until smooth, adding flour if the texture is sticky.
Place the dough in a zip-top bag and let it rest at room temperature.
Sauté the chopped onion in 15g butter and 15ml oil in a skillet over medium-high heat for 8 minutes until caramelized.
Add 700ml white wine and 235ml water to the skillet and bring to a boil.
Add 15g of shredded basil and simmer until the liquid reduces to 355ml (1.5 cups).
Stir in 475ml heavy cream and continue boiling until the sauce reduces to 590ml (2.5 cups).
Mix the chopped spinach, ricotta, parmesan, egg, salt, and pepper in a bowl until fully incorporated.
Roll a portion of the dough into a very thin sheet using a pasta machine or rolling pin.
Place teaspoon-sized mounds of filling on the dough, brush around them with water, fold the dough over, and seal to remove air.
Boil the ravioli in a stockpot of salted water at 100°C (212°F) for 5 minutes until al dente.
Drain the pasta and toss with the reheated basil-cream sauce before serving.
Chef's Notes
- For the smoothest pasta dough, use a stand mixer with a dough hook after initially combining the ingredients in a food processor. This ensures even gluten development.
- When forming the ravioli, ensure there are no air pockets. Press firmly around the filling and along the edges to create a good seal. Air pockets can cause ravioli to puff up and break during cooking.
- Don't overcrowd the pot when boiling the ravioli. Cook in batches if necessary to maintain a steady boil and prevent the ravioli from sticking together.
- The basil-cream sauce can be made ahead of time and gently reheated. For a smoother sauce, you can pass it through a fine-mesh sieve after reducing, though this is optional.
- Taste and adjust seasoning for both the filling and the sauce before assembling and serving. The saltiness of the cheeses can vary.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze uncooked ravioli on a tray before transferring to a bag.
Reheating: Gently warm sauce in a skillet and toss with pasta.
