Recipes, Main courses

Ricotta and Spinach Ravioli

Ricotta and Spinach Ravioli

For 4 people

Difficulty : easy

Price : affordable

Duration: 1 hour 30 minutes

Ingredients

For the dough

  • 180 g of wheat flour
  • 140 g (about 7) egg yolks
  • 8 g (about ½ tablespoon) olive oil
  • 2 g fine salt

For the ricotta-spinach filling

  • 150 g of spinach leaves
  • 1 garlic clove
  • 250 g of ricotta
  • 60 g (about 1) egg
  • 50 g of grated Parmesan
  • Olive oil
  • Freshly ground pepper

For the finishing

  • 50 g of unsalted butter, cut into small cold cubes
  • 5 sage leaves
  • Olive oil

Ustensils

Preparation of the dough

Mix all the ingredients at low speed in the bowl of a stand mixer until a dough ball forms.

Cover with plastic wrap and let rest for 1 hour at room temperature.

Preparing the filling

Gently wilt the spinach leaves over low heat in a bit of olive oil along with the peeled garlic clove cut in half.

Remove the garlic and roughly chop the spinach.

Mix with the remaining ingredients.

Assembling the ravioli

Roll the dough out thinly (to setting 3 on the pasta machine) into a rectangle.

Using the Tube fitted with a plain nozzle, pipe regular mounds of filling along the center of the dough.

Brush around the filling with a little water using a pastry brush, then fold the dough over the filling, pressing gently to seal without trapping any air bubbles.

Cut the ravioli using a fluted pastry cutter or a ravioli wheel.

Set aside on a floured sheet of parchment paper.

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Finisher

Drop the ravioli into a large pot of boiling salted water.

When they rise to the surface (after 2 to 3 minutes), drain them and transfer to a pan where you’ve added olive oil, cold butter, sage leaves, and a bit of the ravioli cooking water.

Toss them gently in the pan to coat and combine. Serve immediately.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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