Ever wondered how to make ravioli? This simple but incredibly delicious recipe by celebrity chef Theo Randall, from the InterContinental hotel, proves pasta doesn’t have to be tricky. Using his own recipe for homemade pasta dough Theo has created a gorgeous ravioli filled with earthy spinach and creamy ricotta cheese. This combination is a classic Italian pairing, and it works beautifully with a good amount of seasoning and a generous handful of Parmesan. If you taste the filling by itself you might think that it tastes a little salty, but stick with it. The reason the centre of these ravioli is on the strong side is because it needs to act as a seasoning for the whole pasta shape, which is cooked in water. Giving the ravioli a strong filling will make sure it doesn’t taste watery after cooking, and will help it maintain it’s lovely savoury flavour.
- 350g fresh pasta dough
- 500g fresh spinach
- 200g ricotta cheese
- 100g grated Parmesan
- To serve:
- 100g butter
- 8 sage leaves
Blanch the spinach in boiling water for a couple of minutes until just cooked. Drain and squeeze so the spinach is dry. Chop finely and mix with the ricotta cheese and Parmesan. Season with salt and pepper.
Roll out one long pasta sheet. Cover any you’re not working on with damp tea towel to keep it fresh while you work.
Pipe or spoon the ravioli filling evenly along one sheet with a gap of 3 cm.
Fold over pasta, press down to release all the air.
Cut with a ravioli cutter to give evenly sized squares.
Place on a tray with flour and put in fridge. Leave for two hours to dry.
Cook in boiling, salted water for 3-4 minutes until just cooked.
Serve with melted butter and sage leaves.