Double Filling Ravioli

Name: Double Filling Ravioli
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Eggs 4; Type 00 flour 3 ¼ cups; Salt 1 pinch; Spinach already cooked and squeezed ¾ cup; Grana Padano PDO cheese 2.1 oz; Salt to taste; Black pepper to taste; Cow's milk ricotta cheese 0.8 cup; Grana Padano PDO cheese 1 cup; Nutmeg to taste; Salt to taste; Black pepper to taste; Butter to taste; Sage to taste

Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

Double filling ravioli are a rich first course dish that combines in a new and captivating way a timeless pairing, namely ricotta and spinach. Unlike the classic ricotta and spinach ravioli, in this recipe the ingredients are assembled so that the two fillings remain separate until the moment of tasting. The double filling thus creates a dynamic of flavors that, while distinct, harmonize splendidly in a play of contrasts. The ricotta, sweet and creamy, balances the slight bitterness of the spinach, creating a result that fully satisfies the palate. The ravioli are traditionally sautéed, with a butter and sage dressing that enhances the flavors without overpowering them. This fresh filled pasta is perfect for a Sunday family lunch or a special dinner where you want to impress with an original and delicious dish.

If you are looking for more ravioli recipes, also try:

Chicken Ravioli
Tomato Ravioli
Ricotta and Spinach Ravioli, Butter and Sage
Caprese Ravioli
Plin Ravioli
Meat Ravioli

INGREDIENTS

For the fresh egg pasta: Eggs 4; Type 00 flour 3 ¼ cups (400 g); Salt 1 pinch

For the spinach filling: Spinach ¾ cup (150 g) - already cooked and squeezed; Grana Padano PDO cheese 2.1 oz (60 g); Salt to taste; Black pepper to taste

For the ricotta filling: Cow's milk ricotta cheese 0.8 cup (200 g); Grana Padano PDO cheese 1 cup (100 g); Nutmeg to taste; Salt to taste; Black pepper to taste

For seasoning: Butter to taste; Sage to taste

Preparation

How to prepare Double Filling Ravioli

To prepare the double filling ravioli, first take care of the dough. On a work surface, arrange the flour in a fountain shape. Break 4 eggs into it and add a pinch of salt 1. Use a fork to gradually incorporate the flour 2, then knead with your hands. Form a smooth and homogeneous dough 3, cover it with plastic wrap, and let it rest in a cool place for about 1 hour.

In the meantime, prepare the fillings. Cook the spinach in salted boiling water for 5 minutes 4, drain them 5, and let them cool. Squeeze well, take 5.3 oz (150 g), and blend thoroughly in a mixer 6.

Place them in a bowl and add the Grana Padano 7, season with salt and pepper 8, then mix 9. Put everything in a piping bag and set aside.

In a bowl, place the ricotta, add the Grana Padano, and nutmeg 10, adjust with salt and pepper 11, then work until obtaining a homogeneous mixture 12. Put this second filling in a piping bag and set aside.

Retrieve the dough and cut it into pieces to make it easier to work. Roll them out with a bit of flour 13 and then fold them 14. With the help of a pasta machine, make sheets about 0.04 inches (1 mm) thick 15, rolling the dough through the rollers multiple times.

Cut the sheets into rectangles of 3.5x3.1 inches (9x8 cm) 16. At this point, on each rectangle, spread a portion of ricotta filling and a portion of spinach filling on the short sides, leaving 0.4 inches (1 cm) free at the edges 17. Roll the pasta over one filling, completing the turn to seal well 18, and do the same on the other.

Pinch the free edges to seal them and cut the excess with a pasta cutter 19. Continue like this until you run out of ingredients. Cook the ravioli in plenty of salted water for 2-3 minutes 20. Meanwhile, in a pan, melt the butter and flavor it with sage 21.

Drain the ravioli and toss them in the pan 22 over low heat for a few minutes. Plate and season with pepper 23 and a few sage leaves 24. Your double filling ravioli are ready to be served.

Storage

Double filling ravioli can be stored at room temperature, dusted with semolina or flour, and covered with a cloth, for a few hours. They can be frozen raw. It's better not to keep them in the fridge because the dough tends to become sticky.