Ravioli
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Overton, Nancy
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Spinach Ravioli with Basil Cream Sauce

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Esquibel, Joe
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Italian Kitchen
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Pullen, Grace
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Filling:
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
(about 1 1/2 ounces)
1 egg, beaten to blend
2 tablespoons minced fresh parsley
Pinch of ground allspice
Salt and freshly ground pepper

Pasta:
1/2 pound fresh spinach leaves
1 1/2 cups flour
2 eggs
2 tablespoons olive oil
Pinch of salt

Sauce:
4 cups whipping cream
1/4 cup unsalted butter, cut into pieces
1/4 cup minced fresh basil
2 small garlic cloves, minced
Salt and freshly ground pepper
Freshly grated Parmesan

For Filling: Mix all ingredients in a large bowl. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
For Pasta: Cook spinach in a large pot of boiling water just until wilted.
Drain well; squeeze dry. Mince spinach. Mound 1 1/2 cups flour on work
surface or in a large bowl and make well in center. Add spinach, eggs, oil
and salt to the well and blend with a fork. Gradually draw flour from edge
of well into center until all flour is incorporated. Knead dough on lightly
floured surface until smooth, about 7 minutes, kneading in additional flour
if sticky. Wrap in plastic and let rest 1 hour. Cut dough into 4 pieces.
Flatten 1 pieces of dough (keep remainder covered), then fold in thirds.
Turn pasta machine to widest setting and run dough through several times until it is smooth and velvety, (number of times will depend on how vigorously the dough was kneaded by hand), folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat narrowing, rolling after
each run, until pasta is between 1/8 and 1/16 inch thick, dusting with flour
as necessary. Trim edges of pasta to a 4-inch-wide sheet. Place filling by
teaspoonfuls down length of pasta sheet, 1 inch in from on long side and
spacing 1 1/2 inches apart. Fold pasta lengthwise in half over filling; press
firmly around filling to seal. Cut pasta between filling into rectangles using
a heavy large knife or pastry wheel. Arrange ravioli in a single layer on a
lightly floured kitchen-towel-lined baking sheet. Repeat with remaining
dough and filling. (Can be prepared 4 hours ahead, covered with another
towel and refrigerated or wrapped in plastic and frozen up to 1 month.)
Do not thaw before cooking.
For sauce: Boil cream in a heavy large skillet until it is reduced to 2 cups. Reduce heat to medium. Whisk in butter, basil and garlic. Season with salt and pepper.
Meanwhile, add ravioli in batches to a large pot of boiling salted water.
Cook until just tender but still firm to bite, stirring to prevent sticking, 3 to
5 minutes for fresh, 8 to 10 minutes for frozen. Drain well. Add the ravioli
to the sauce and cook over low heat until the sauce thickens slightly, about
3 minutes. Season with salt and pepper. Pass Parmesan separately.
 

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