Prep Time: 1 hour 30 mins.
Cook Time: 30 mins.
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Serves 4-6.
Ingredients
Finely chopped flat leaf parsley, to garnish
Fresh Ricotta
1 litre full-fat miilk 60ml white vinegar
2 tsp salt
Pasta
300g 00 flour 1 tsp salt 3 large eggs
Mushroom, Spinach & Ricotta Filling
2 tsp olive oil
1 brown onion, finely chopped
250g button mushrooms, finely chopped 2 garlic cloves, crushed
100g English spinach, coarsely chopped
1 mushroom bouillon cube, crumbled
1 egg
10g finely grated parmesan
¼ tsp ground chilli
250g fresh ricotta (see above)
White Wine Sauce
2 tsp olive oil
2 garlic cloves, crushed
250ml dry white wine
125ml chicken stock
125ml thickened cream
Method
1. To make ricotta, place milk in a large saucepan over low heat. Add vinegar and salt, and stir gently to combine. Cook until curds form on the top.
2. Remove pan from heat and set aside for 10 minutes. Using a slotted spoon, scoop out curds into a muslin-lined sieve. Set aside to cool and drain. Transfer to a large bowl and season. Cool.
3. Meanwhile, to make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
4. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest.
5. To make filling, heat oil in a large deep frying pan over medium-low heat. Cook onion until soft and translucent. Add mushrooms and garlic. Cook, stirring occasionally, until soft and any liquid has evaporated. Stir in spinach and bouillon cube. Season. Remove from heat and set aside to cool. Stir in egg, parmesan, chilli and ricotta. Refrigerate until cold.
6. Divide rested pasta into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
7. Place walnut-size balls of filling at 2cm intervals along half the pasta sheets. Top with remaining pasta sheets and press gently around filling to seal. Using a fluted cutter, cut out ravioli and transfer to a lightly floured tray. Lightly pinch edges of ravioli to seal, then crimp with a fork.
8. To make white wine sauce, heat oil in a large deep frying pan over low heat. Cook garlic until soft but not coloured. Add wine and simmer until reduced by half. Stir in stock and cream and simmer until thickened to form a light creamy sauce. Season generously.
9. Cook ravioli in a large saucepan of boiling salted water until just tender and float to the surface. Using a slotted spoon, transfer ravioli to frying pan with white wine sauce. Toss to coat.
10. Divide ravioli and sauce among serving bowls. Season. Garnish with parsley.
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