Preparation of ricotta and spinach ravioli

• WITH BIMBY: Put the semolina, flour, and eggs (and a pinch of salt if desired) into the bowl. Knead on Spiga mode for 3 minutes. Then transfer the dough onto the work surface and form a ball. Wrap with plastic wrap and let rest for at least 30 minutes,

• WITHOUT BIMBY: Pour the previously mixed flour (all-purpose and semolina) onto the work surface and make a well in the center, then add the eggs beaten with a fork, and begin to knead. (This can also be done in a large bowl or using a stand mixer). Once the eggs are absorbed by the flour, start kneading energetically with the palm of your hand, stretching the dough in all directions, but being careful not to tear it. Continue for about 10 minutes until the dough is smooth. Then wrap it with plastic wrap and let it rest for 30 minutes.

• First, clean the spinach, remove the waste, and wash them under cold water. Now put them to cook in a pot, adding just a little bit of water. Once cooked, drain them and when they are lukewarm, squeeze them well with your hands. They should lose as much water as possible. Set aside.

• WITH BIMBY: Put the Parmesan pieces (about 3/4 inch) in the dry bowl and chop at speed 8 for 10 seconds. Empty into a small bowl and set aside. Now add the squeezed spinach to the bowl, run at speed 7 for 10 seconds, using the spatula to bring the mixture to the bottom. Then add the ricotta, eggs, salt, nutmeg, and Parmesan. Blend at speed 4 for 1 minute.

• WITHOUT BIMBY: Put the well-squeezed spinach in a mixer or blender. Process for a few seconds, so that the spinach is “chopped.” Then add the ricotta, grated Parmesan, eggs, salt, and nutmeg. Blend everything until smooth. Set aside.

• Once the dough has rested, we can take it and start rolling out one piece at a time, ensuring the remaining piece of dough is either wrapped in plastic wrap or covered with a container so it doesn’t dry out.

• 1 – Flour the piece of dough and pass it through the rollers of the pasta machine, starting with the maximum thickness (on mine it’s 8) and gradually reaching the thinnest (I went to 1)

  

• 2 – Once the pasta is rolled out, take a round cutter (or to go faster, you can use a pasta wheel). The size of the tortelli will depend on the size of the cutter used, mine is 3 inches in diameter.

  

• 3 – Place some filling in the center of each disc. Then, with a finger moistened with water, wet half of the disc that you will then close.

  

• 4 – Press well with your fingers along the edges to expel the air. Then overlap the two ends, pressing well, to seal everything. Once ready, place them on a tray sprinkled with flour, so they do not stick to the surface

  

• Continue like this until either the pasta or the filling runs out. I made 60 Tortelloni and had some leftover pasta, which should not be thrown away, but can be used to make maltagliati or small pasta.

• HOW TO SEASON: Once cooked, you can season with butter and sage. Or with simple tomato sauce. But if you want a tastier dish, try adding cubed speck or smoked bacon along with the butter and sage seasoning.