hi welcome to my channel I'm Rita and
today I'm going to show you how easy it
is to make ravioli we are going on a
culinary vacation to Amalfi Coast
namely to the island of Capri I have
something so delicious and Italian for
you today I'm going to make ravioli
filled with spinach and ricotta flavored
with pine earth and little nutmeg and
homemade pesto the best filled pasta
I've ever eaten both on the Isle of
Capri where was two years ago in a cozy
restaurant called restaurant a Diwali no
you sit there in a beautiful gorgeous
garden full of lemon trees and it smells
of lemon blossoms surrounded by the
beautiful blue water so that you really
get hungry and I show you look up there
so you can see how beautiful it is and
ravioli is that was so delicious so I
thought I have to do it myself
and now how maitre viola tastes best
like in Italy are gonna show you today
so let's get into it
the ingredients for our pasta dough of a
four-person 400 gram of flour type zero
zero four large eggs olive oil half a
teaspoon of salt for our pasta filling
we need 300 gram fresh spinach 250 gram
ricotta and egg yolk 30 gram roasted
pine nuts 1 tablespoon of butter 40
grams freshly grated Parmesan cheese 2
tbsp olive oil peel of an organic lemon
a clove of garlic Charlotte not make for
taste salt and pepper for homemade pasta
you need a following kitchen equipment a
stand mixer with a dough hook pasta
roller grater a baking brush a sieve a
garlic press a dough wheel and a whisk I
use my kitchen aide stand mixer pasta
attachment first we gonna make the pasta
dough now and is a small rule of thumb
for the quantity calculation per person
we calculate one egg per 100 gram of
flour now we take the whisk and before
we put all the ingredients into the
mixing bowl we beat the eggs separately
now we add all the ingredients first
flour the eggs olive oil and the salt
now we switch to stand mixer to a low
speed and mix up all the ingredients
into a firm and slightly sticky dough
and now we speed up the video a little
bit so it doesn't get boring now with
which to speed level 2 if your dough is
a little too firm add some water
you should need to do really well for
about ten minutes through it is such a
techie nut sticky ball of dough
add some flour on the working surface
now knead the dough a little and take a
piece of plastic foil wrapped a ball of
dough and let it rest for at least half
an hour at room temperature for our
finished ricotta filling we're gonna
start with cutting some shallot and
garlic
finely chop - a lot into small cubes and
put the garlic aside
switch to stove to medium heat and add
some butter and olive oil
and now we city our garlic and the
shallot in the pan pressing out the
garlic of the garlic press we swear to
shallot and the garlic until they are
glossy
now we can add the spinach and stir it
spinach should be steamed for about 4 to
5 minutes and then it's ready
we turn the stove off now and the next
step is very important we put spinach
into the sieve and squeeze the excess
water out of the spinach this is
important for the filling
and now we rose to pine nuts until they
have a nice and golden-brown color
place the spinach on the chopping board
and chop finely with a knife
now add the egg yolk and the ricotta to
the spinach and now half of the pine
nuts to the filling and safety rest for
serving later
and a little black pepper and a nice
sprinkle of salt
and now a little of my favorite
not-so-secret Italian ingredients
freshly grated nutmeg
and now for the boost of freshness we
add some lemon zest and please make sure
that it's the outer zest
and now comes our parmigiano-reggiano
mix until all the ingredients are there
roughly combines cover it and put it in
the fridge until we are ready to use it
because for now we are gonna roll out
our pasta
we take the pasta dough flour to work
its surface and cut our dough into four
pieces with a dough cutter we now put a
ball of dough outside the rest we wrap
in foil and put it in a fridge we attach
the pasta roller now and press the ball
of dough a little so that it fits better
into the roller and which the Kitchen
Aid to speech to flour the roller and
roll the dough several times at step one
of the roller
then felt it Oh lengthwise and slide it
through roll again
we want long thin sheets so we are gonna
start by rolling once then folding over
rolling again and repeating is necessary
until your dough super smooth
now the dough is gradually wrote out
thinner and thinner I do this up to step
5
until the pasta dough is thin enough for
of yoli now I switch it to the next
higher level and if the dough is too
long simply harford and roll it again
Wow then look really great and now we
take the egg whisk it and put it aside
now we spread to filling a few
centimeter apart over the whole length
and now we take the baking brush and
moist on the edges of the dough and the
gaps
now we take the secondary shunt and put
it very carefully on it press it lightly
and try to squeeze out the air bubbles
inside always press gently on the edges
and now I take my little cinquecento the
wheel and drive over it and now from
quite nice squares fulfilling them into
that signature of yellow shape which is
so much fun as you can see and we repeat
this process until they are enough
ravioli for everyone
our posture looks really great it's
actually no problem at all that they are
a bit different in shape they're just
hand weights and now we can cook our
viola to do so we add to the boiling
water teaspoon of salt and let it reveal
its light carefully into it do not let
the water boil any more but let it pass
the draw until they have float upwards
then they are ready
I set a pot aside place a pan on top and
melt the butter in it and adds the basil
leaves instead you can also use sage
leaves with his seed spoon we can now
toss the cooked ravioli and our basil
butter add a little pasta water and
start serving for this I use my homemade
pesto and if you want to know how to do
pesto I leave you a link above and now
we add a little more of our basil butter
a few blobs of our pesto a few pine nuts
and some leaf of basil
and now we can test them mmm so
delicious soft and nutty and you see the
filling how great it looks and little
wine to go with it by the way my
absolute favorite line of the summer the
great rosy I enjoy here from Provence
2017 Miravalle a perfect match with
ravioli with spinach and ricotta as
you've seen how made pasta is really
easy to make I think it's wonderful to
do together with friends one makes the
dough and the other filling and as for
filling maybe you have your own ideas of
recipes I'm very glad to share my recipe
with you my recipe for a viola you will
find in the description below if you
have got any question please write me in
the comment field I hope you have
enjoyed this recipes that I've shared
with you today hopefully it gives you
some ideas for an Italian dinner if you
just enjoy my video give it a thumbs up
and subscribe to my channel thanks a lot
for watching and I will see you in the
next video
wish you a wonderful day use reader from
Batteries
cha-cha boy
