Saturday, April 27, 2013

Gran Ravioli "Emilia Romagna" Style ........

I don`t know the real name of this plate; therefore, I call it Gran Ravioli Estilo "Emilia Romagna". Why? I saw it on tv in one Anthony Bourdain program about the Emilia Romagna region. I have to admit that I don't like Anthony Bourdain, bit I watch his programs because of the food.

This is not the recipe of that TV program, but my adaptation of what I saw.

Gran Ravioli Estilo "Emilia Romagna" 

 Pasta Dough

400 grams of flour 00
4 eggs
1 tablespoon of olive oil
warm water if needed

Sift the flour in a bowl. Make a hole in the center, and place the eggs and the olive oil.Start mixing with your hands. Apply water as necessary until you have a smooth dough that do not stick in your hand.

I have a pasta maker. Staring in the lower number of a pasta maker, pass the dough through the rollers. Fold the dough in half, and pass it through again until smooth (usually four times per number). For this ravioli, I used the thickness of #6  
 in my pasta maker.

1 egg yolk per ravioli (organic and free range if you can)
300 grams of spinach
olive oil
1 egg (whole)
80 grams of parmiggiano reggiano cheese (grated)
120 grams of ricotta

Wash and sautee the spinach in olive oil. Cool and drain them (they have to be absolutely dry). Mince them finely, and place it in a bowl. Add egg (whole), ricotta, parmiggiano, thyme, garlic, oregano, nutmeg and pepper. Since parmiggiano cheese is salty, add a little bit of salt. Mix everything until is smooth. Place this mix in a decorating bag.

Place a rectangle of pasta dough over a floured table.  Make a circle with the spinach mix. The circke has to be big enough to place the egg yolk in the middle.

Cover it with another piece of dough. As you can see, the dough has to be thin.

Cook it in salted water for 3 to 5 minutes. I cook mine for 5 minutes, but if you want the egg yolk runny, then you have to cook it less time.

Serve it with olive oil and parmiggiano reggiano cheese. ENJOY!!

And if you want to participate in the raffle, then leave your comment in the post by clicking the picture:

1 comment:

  1. Comí unos parecidos (muy parecidos) en una restaurante de una calle cercana a la Fontana di Trevi, en Roma. El cocinero hacia la pasta artesanal delante de los clientes separado de éstos por una pequeña barra. Eran una delicia. Me los has recordado.