Ravioli is not a common dish in Italian restaurant here, it takes time for making those little stuffs, you may see some dried one, or imported one in supermarkets. Believe me, they are just for throwing. The real tasty ravioli is using homemade pasta sheets with homemade filling. I am wondering why there are ravioli’s sister “dumpling” everywhere but very difficult to find it.
Thanks for the new technology, with the motored pasta machine, I made several sheets of pasta very quickly. The ravioli filling was pre-made, which is multifunctional. Last time I was using it as the stuffing for roast lamb chop. I will suggest not to make this stuffing at same day, or when you finish all the work and only see a plate of ravioli, it is very disappointed.
Ravioli filling – spinach and two cheeses
1. Clean 2 bunches of spinach, wash, dry and only keep leaves, discard stems. Chop spinach to small pieces.
2. In fry pan, dry-heat chopped bacon, add chopped onion then spinach, add a little bit salt, cover for a while. Turn spinach and fry till it soft.
3. Remove spinach and bacon/onion from pan, discard the juice, wait for cooling.
4. Add 300g goat cheese and 100g grated pecorino-romano.
Pasta-sheets- refer to user manual of pasta machine.
Brushing pasta sheet with a little bit of water, spoon some filling on 5x5 cm center, covered with the other sheet, pushing carefully to remove the air. Cut the pasta with serrated rolling cutter. Then the ravioli is done.
Simple white truffle cream sauce.
1. Melt butter and shallot, fry to have flavor.
2. Pour cream and concentrate, grated some pepper and salt. Add to taste.
3. When it is thick enough, add white truffle oil and grated pecorino.
*Photos were taken by Yellowsand in other party
