This recipe is made with homemade ravioli stuffed with a very simple cheese stuffing. Tossed in a very delicious buttery sauce and I paired this recipe with some fresh figs. it is tasty full of flavors and colors and very easy to assemble.
Servings 4serving
Equipment
pasta maker: https://www.tavolashop.com/ae/marcato-atlas-150-pasta-machine.html
Homemade ravioli stuffed with ricotta cheese and spinach filling: *
150gricotta cheesedrained from any excess liquid
50gParmesan cheese freshly grated
150gFrozen spinachboiled for 2 minutes and drained well (should be 150g after you cook and drain) *
½tspsalt; ¼ tsp nutmeg
Pasta dough (check the recipe link in the article above)
For the sauce:
2tbspbuttergrass-fed
1tbspolive oil
2fresh figs sliced
½cupfresh basil cut into ribbons
1tbspdry oregano
¼tspfreshly ground nutmeg; ½ tsp freshly ground black pepper; ½ tsp salt
4tbsppine nuts
2clovegarlic, minced
Instructions
Homemade ravioli stuffed with ricotta cheese and spinach filling:
Prepare the pasta dough as per instructions and roll it out in the pasta machine into sheets like lasagna sheets on the middle thickness into your machine.
Mix the ricotta cheese, Parmesan, spinach, salt, nutmeg and mix all together very well until smooth. Put it in a pipping bag and set in the fridge until we prepare the do.
Heavily flour the ravioli mold, lay one sheet of pasta in the mold. Press it very gently with your hands so you see where are the holes where you need to put your filling.
And fill each whole with almost 1 tbsp of the filling. In the pipping bag the process is much easier but you can totally use a normal tablespoon without the bag. Lay the second sheet on top and run the rolling pin over to seal all the edges very well. Turn the mold over and snap it on the counter to release the ravioli easily. Lay the ravioli in a baking sheet or tray covered with a damped towel until you finish all the ravioli filling and dough.
At this point you can freeze some if the ravioli for later and continue with the desired quantity with the recipe.
For the sauce:
In a skillet on medium low heat, place the butter with the basil, oregano, salt, nutmeg, black pepper, minced garlic and pine nuts and stir gently until the nutmeg and basil are toasted and golden. Add the fig slices and saute on each side gently for 30 sec so they don’t break down completely.
To continue with the recipe: bring a large pot of salted water to boil. Boil the ravioli for 1-2 minutes or until they float. Remove the ravioli from water and gently stir into the butter sauce and gently mix.
Divide the ravioli among plates and top with some Parmesan, serve and enjoy!
Notes
This recipe is always better served fresh after cooking, you can prepare the fresh ravioli before time and store in fridge for 3 days maximum or in the freezer up to 3 months.
If you are not ready yet to start with your homemade pasta you can find in stores readymade ravioli stuffed with same stuffing and cook according to the package and continue with sauce as per the instructions above.
You can use fresh spinach, wash well drain and cook until wilted and you can use frozen as I do .