Montone On The Move: Spinach & Ricotta Ravioli
NEW YORK (CBSNewYork) -- In celebration of National Pasta Day, 1010 WINS' John Montone was on the move at Giovanni Rana Pastificio & Cucina in Chelsea to learn how to make a classic pasta dish.
See below for the full recipe:
Spinach & Ricotta Ravioli
Yields 2 servings
Ingredients:
1 cup all-purpose flour
2 large eggs
2 tablespoons roughly chopped fresh spinach
3½ tablespoons ricotta
3½ tablespoons mascarpone
3½ tablespoons grated Parmigiano-Reggiano
¼ teaspoon freshly ground black pepper
Directions:
1. Make the dough: To a large bowl, add 2/3 cup of the flour. Crack each egg in the bowl, one at a time, mixing with a wooden spoon until a dough consistency forms. Transfer the dough to a lightly floured surface and knead with both hands, adding the remaining 1/3 cup of flour as necessary if the dough is too sticky. Wrap the dough with plastic wrap and refrigerate for 2 hours.
2. Make the filling: In a medium bowl, combine the spinach, ricotta, mascarpone, Parmigiano-Reggiano and black pepper. Refrigerate until the dough is ready.
3. Unwrap the dough and transfer it to a lightly floured work surface. Dust a rolling-pin with flour and use it to roll the dough into a 16-by-10-inch circle, turning it over four times while rolling.
4. To make ravioli: Fold the dough gently in half to make a light crease in the middle. On one side of the crease, add generous teaspoons of filling to the dough in rows, leaving an inch between each spoonful. Using a brush dipped in water, lightly wet the dough around the spoonfuls. Fold the other half of the dough over to cover each spoonful of filling, and press down around each spoonful to press out any air inside. Use cookie cutters or a pastry cutter to cut out the ravioli.
Alternatively, to make tortellini: One at a time, add a generous teaspoon of filling to the dough in rows, leaving a ½-inch between each spoonful. Use a pastry wheel or pasta cutter to cut between each mound. Fold the dough in half to form a triangle over the filling. Using your index finger and thumb, fold the edges of the dough toward each other and pinch them together.
5. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 3 minutes, stirring occasionally. Drain the ravioli in a colander, or use a slotted spoon or spider to lift the ravioli out of the water. Transfer to a plate and sprinkle with Parmigiano-Reggiano. Serve immediately.
