Lean Ravioli are the nearly vegetarian version of Genoese ravioli. For the filling, we’ll use vegetables; I used spinach here because they were very fresh, but Swiss chard, borage, and other greens are also suitable. Another essential ingredient is cow or sheep ricotta, then eggs and parmesan. To season it all: butter, sage, and… we’re in Genoa, and pine nuts are a must; it’s important to toast them to release all their flavor. Very good and always on the table for big occasions are the Genoese Ravioli seasoned with meat sauce or mushrooms… worth trying!
Recipe from 02/14/2017 updated
Other Ligurian recipes
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz spinach
- 9 oz ricotta
- 1 potato (boiled)
- 1 egg
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 0.07 oz fine salt
- 0.035 oz nutmeg (grated)
- 2 tsp extra virgin olive oil
- 2.1 cups flour
- 1 egg
- 1.4 tbsp dry white wine
- 0.4 cups water (depending on how much the flour absorbs)
- 0.035 oz fine salt
- 5.6 tbsp butter
- 2.8 oz pine nuts
- 0.18 oz sage (10 leaves)
Tools
- Food Scale
- Pastry Board
- Pasta Machine
- Pasta Cutter Wheel
- Bowl
- Pastry Bag
- Frying Pan
Steps
Place the flour in a mound, pour in the egg, add the salt, the white wine, and knead until you have a soft dough. Make a ball and let it rest for 1 hour covered with a dish towel. Wash the spinach and cook them without water but with a drizzle of oil in a pot with a lid (you’ll see they seem plenty at first but will halve once cooked). In a bowl, prepare the ricotta, parmesan, egg, salt, nutmeg, and cooled, blended spinach.
Also add the mashed potato and mix the compound. Taste to ensure salt is adequate. Fill a pastry bag with the filling, or use a teaspoon to fill the ravioli. Everything is ready to prepare your ravioli. Roll out the dough with the pasta machine to the second-to-last setting. Prepare one strip at a time and place a dollop of filling on one side.
Fold over the other half, press out the air, and seal with the pressure of your fingers. Use the serrated cutter to cut out the ravioli. As you prepare them, place them on a surface dusted with semolina flour. Bring water to a boil for cooking the ravioli, and while waiting, prepare the sauce. In a pan, toast the pine nuts; once they are golden, add butter and sage. As soon as the butter melts, turn off the heat and let it infuse. Cook the ravioli in salted water and drain them with a slotted spoon as soon as they float to the surface. Pour them into the pan with the butter and toss over high heat for a few minutes. Serve with a sprinkle of parmesan… and enjoy!
