Making ravioli from scratch is no joke as it does take time, plus it can be messy. If you’re up for some fun time in the kitchen, do your own ravioli at home and cook with it a delicious sauce. Don’t worry, this recipe will guide you step by step.
Italian classics, particularly pasta dishes, are common but sacred ground when serving dinner for one’s family or friends. This is why care must be practised to be sure that all ingredients are fresh and properly measured.
For this recipe, we’re doing everything from scratch starting with fresh ravioli, baby spinach and goat’s cheese filling, and tomato sauce with savoury sage leaves. Try this dish out for size the next time you’re having company over!
- Pasta maker or rolling pin
- Ravioli cutter
- Mixing bowls
- Measuring spoons and measuring cups
For the pasta dough
- 225g plain flour
- 3 eggs
- 2 egg yolks
- 1 tbsp olive oil
- 2 pinches salt
For the filling
- 200g baby spinach, chopped
- 150g soft goat’s cheese, crumbled
- Salt and ground pepper
- 1 egg, beaten
For the sauce
- 100g unsalted butter
- 1 shallot, finely chopped
- 10 sage leaves, chopped
- ½ cloves garlic, chopped
- Parsley sprigs, chopped
- 4 tomatoes, skinned, deseeded, and finely chopped
- To make the pasta dough, mix flour, eggs, yolks, oil and salt in a bowl. Knead until a firm dough is formed. Cover the bowl with a cling wrap and chill in the fridge for 5 hours or longer. You can do this step the night before the actual dish has to be served.
- Meanwhile, prepare the filling. Mix chopped spinach with crumbled up soft goat’s cheese in a bowl. Season with a pinch of salt and pepper, then set aside.
- Next, make the ravioli. After the dough has rested, roll it through a pasta machine or with a rolling pin. Keep at it until you have two flat and rectangular sheets. Lightly dust with flour to avoid sticking.
- When done, scoop up a small portion of the spinach and goat’s cheese mixture and place on the dough about 4cm apart. In between the filling mixtures, glaze the edges with egg wash. Lay the second pasta sheet on top and press the edges using your fingers.
- Finally, cut the sheet using a pastry wheel or a ravioli cutter to form pockets of ravioli.
- To cook, place the ravioli squares in boiling salted water for 2 minutes. Strain in the sink and transfer to a bowl.
- Now whip up the sauce. In a frypan, heat butter on low to medium heat. Once golden, add chopped shallot, garlic, parsley, sage and tomatoes. Saute for 2 minutes then serve with the freshly cooked ravioli.
- Be sure to do all the preparation—chopping, beating, deseeding, etc.—before starting to cook to stay organised and save time.
- Always have extra flour around when making pasta—this is important for dusting to prevent dough from sticking
- For the best flavour and quality of eggs, choose free-range ones.
- Serve with a glass of wine and bread on the side.