Fresh Pasta Bundles are like small parcels of fresh pasta filled with a creamy mixture.
Simple to make and can contain an endless variety of fillings.
I have a true passion for egg pasta, I like to make it by hand and even color it. Today I used tomato paste.
Colored egg pasta always looks great on the table. Also, to make it, I use only natural products and no chemical dyes, even if they are food-grade.
The bundles are made with tomato fresh pasta, a basic preparation that will allow you to create beautiful and colorful fresh pasta, perfect to serve with light-colored sauces, such as cheese sauces, or butter and sage, or why not, a nice fish-based sauce.
And once the basic dough is ready, you can decide what shape to give it: tagliatelle, tagliolini, pappardelle, garganelli, farfalle, maltagliati, corzetti, or maybe some nice ravioli with ricotta and spinach filling, as in my case.
To make the task easier, you will need the pasta machine. I hope you have the famous ‘nona papera’ in your house! Otherwise, you can still prepare them, but you will have to work harder to roll out the pasta with a rolling pin because it has to be quite thin.
If you’re familiar with homemade fresh pasta, I’m sure you won’t have any problems with these ravioli either; otherwise, arm yourself with a little patience and try to do your best.
I kept the filling simple: ricotta, spinach, grated cheese, and a pinch of nutmeg.
To season them, I chose simple butter and sage to not cover the colors of the pasta, which should, in my opinion, remain the true stars of the dish…
But if you want to season them differently, feel free to experiment and let me know!
Perfect to serve as a Sunday lunch, a family or friends dinner, but also for special occasions and, of course, as Italian tradition dictates, for Christmas or Christmas Eve.
Shall we see how to make them?
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 350.59 (Kcal)
- Carbohydrates 39.65 (g) of which sugars 1.65 (g)
- Proteins 21.50 (g)
- Fat 13.25 (g) of which saturated 7.73 (g)of which unsaturated 4.88 (g)
- Fibers 2.59 (g)
- Sodium 575.76 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fresh Pasta Bundles
- 1 1/8 cups all-purpose flour
- 1 1/8 cups semolina flour
- 2 eggs
- 2 tbsps tomato paste
- 1 1/2 lbs spinach (fresh cleaned if using frozen 500g)
- 2 cups mixed ricotta (or as preferred)
- 2 3/4 oz Parmesan
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Pasta Machines
- Blenders
- Pastry Board
- Pasta Cutter
- Piping Bag
- Bowl
- Pot
- Food Scale
- Plastic Wrap
Steps for Fresh Pasta Bundles
Pour the flour into a mound and place the eggs and tomato paste in the center.
Mix first with a fork and then with your hands until absorbed.
Knead the ingredients for at least 10 minutes.The dough should be smooth and elastic.
Once the doughs are ready, shape the pasta into a ball and wrap it in plastic wrap and let it rest for about 30/50 minutes.
While the dough rests, prepare the filling which can also be made hours before if desired.
If using fresh spinach: clean and wash the spinach. Then cook them in a non-stick pan with a lid for a few minutes with only the water left from washing and a pinch of salt.
(If you use frozen spinach, blanch them lightly in water. Remove them from the heat and let cool slightly).
Once cooled, squeeze the spinach well and blend them finely in a mixer, set aside.
In a bowl, combine the cooked spinach, previously chopped, with the ricotta, grated cheese, salt, pepper, and nutmeg.
Carefully mix everything until you have a smooth and homogeneous mixture.
Transfer the ravioli filling into a piping bag and keep it in the refrigerator while you roll out the pasta.
Roll out strips with the pasta.
I used the nona papera but you can also do it by hand, as you wish.
Take a piece of dough and flatten it slightly with your hands, using a little flour.
Pass it through the pasta machine starting from the widest setting.
Roll out the dough, making various passes to make it thin.
Form squares of about 2×2 inches.
Place a tuft of filling in the center of each square.
Bring the sides together in the center, as in the photo.
It seems complicated but it’s very simple.
Seal the edges well and, if too dry, moisten slightly before joining the edges.
Place the ravioli on a floured cutting board.
Once ready, cook them in boiling salted water for a few minutes.
If you let them dry, it will take a few more minutes.
Drain them directly into a large pan, where you have melted some butter, then add sage leaves.
Enjoy your meal.
Advice
For cooking: Bring a large pot of salted water to a boil, submerge the ravioli, and cook for 2-3 minutes, stirring very gently to avoid breaking them.
Storage
Store the ricotta and spinach bundles on a plate in the refrigerator for up to 24 hours.
Lay them on a bed of flour and semolina, which draws moisture.
You can also freeze the ravioli by placing them in appropriate bags and cooking them directly from frozen.
Here’s the link to best preserve fresh pasta: how to blanch fresh pasta.
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FAQ
Can I prepare the filling the day before?
You can prepare the filling for your ravioli the day before and keep it in the refrigerator.
Don’t have a pasta machine?
If you don’t have the tool to roll out the pasta, you can proceed manually using a rolling pin: be careful to obtain very thin sheets.
Can I use frozen spinach and how much?
Of course, you can use frozen spinach instead of fresh ones. The quantity will be the same, but I recommend draining them very well once cooked, as they tend to be more watery.
Can I chop the spinach by hand?
Yes, you can chop the spinach by hand and obtain a coarser texture.
