Ingredients for approximately 40 pieces of ravioli

250g Mix for fresh pasta Mulino Marello
1 teaspoon Psyllium in cuticles
3 whole medium eggs
2 tablespoons of olive oil
25ml water
1 pinch of fine salt
200g ricotta
150g boiled spinach
1 pinch of nutmeg
Butter, sage and parmesan for stirring

First, prepare the filling: boil the spinach in salted water, drain it, squeeze it and blend it in a blender. In a bowl, combine the ricotta, spinach and nutmeg and mix everything together.  Temporarily place in the refrigerator.

Procedure

Now dedicate your time to fresh pasta: pour the Mulino Marello fresh pasta mixture, psyllium and salt into a large bowl. Add the three eggs and start kneading with a fork. Then add the oil and water and knead with your hands until you obtain a smooth and homogeneous dough. Wrap it in a cloth or cling film and let it rest at room temperature for 30 minutes.

After this time, lightly flour the work surface with a little rice flour and roll out the dough block as thin as possible (with a rolling pin or pasta machine), making sure it does not stick to the surface and flouring (always a little) if necessary. It is important not to overdo it with the flour added, otherwise the dough risks drying out and becoming hard. Gently press the ravioli mold onto half the dough and place a teaspoon of filling inside the resulting squares. Brush the edge of each square with a drop of water, then close by folding the remaining half of dough over it and proceed to cut out the ravioli with the mould. Boil them in a pan of boiling salted water until they float to the surface, then drain them carefully and mix them in a pan with butter, parmesan, sage and nutmeg. Serve them hot.

Curiosity

Useful tips for making fresh pasta dough

The ravioli dough is made quickly and easily by simply kneading with a fork using a large bowl into which we have first poured the Mulino Marello natural fresh pasta mixture. To this, I recommend adding a level teaspoon of psyllium cuticles. For those who don't know, Psyllium is a natural fiber contained in the flour extracted from the seed of the plant of the same name. The main characteristic of Psyllium seeds is linked precisely to the mucilaginous coating that covers them, the so-called Psyllium husks. These, in contact with water, swell and expand until they greatly increase their weight and volume. It is an excellent ally for bread-making and gluten-free doughs, because its gelatinous consistency in contact with liquids helps the doughs to simulate the effect of gluten, making them more elastic, soft and workable.

The eggs will then be added at room temperature and mixed gradually with the flour using a fork. The final addition of olive oil and water allows the dough to be transferred to the work surface and kneaded by hand, thus forming a smooth and homogeneous dough. The dough should be left to rest at room temperature so that it becomes more elastic and moist, so as to allow the ravioli to seal very well. During the resting time, it must be covered to prevent it from drying out in contact with the air.

If your dough is hard and not very elastic, add a spoonful of warm water to soften it and knead again.

How to roll out the dough

To roll out the ravioli dough you have two options: use a rolling pin or a pasta machine.

For those who want to use a rolling pin, I recommend always keeping a handful of fine rice flour on hand to dust the work surface and prevent the dough from sticking to the counter. Please resist the urge to add too much flour, otherwise the dough will tend to dry out and become hard to handle and eat.

Roll out the dough as thin as possible, always being careful not to break or pierce it.

If you don't plan on using a rolling pin, use a pasta machine.

This tool is specifically designed to obtain a homogeneous and thin pastry. Proceed little at a time, taking a piece of dough and immediately covering the remaining part to prevent it from remaining in contact with the air. Flatten it with your hands and lightly flour it, then pass it through the machine at the thickest size. Fold the dough and pass it again, this time to the narrowest extent. Proceed in this way until you obtain a thin sheet of dough.

Once you have obtained the dough of the desired thickness and positioned the filling in the center of the ravioli, they should be brushed with a drop of water so that they are moistened and once closed, the dough adheres well, sealing itself and preventing it from opening during cooking. Another useful trick is to remove the air inside the ravioli by pressing gently with your hands.

How to cook ravioli

Immerse your ravioli in salted water only when it is boiling and not before. Place them delicately in water using a slotted spoon and possibly adding a drizzle of oil, so that they do not stick together during cooking.

When they start to come to the surface, drain them with a slotted spoon. They must be al dente, so that they will complete cooking in the pan for creaming without falling apart. Simply cream them with butter and sage or with a gorgonzola cream.

Which filling to choose

My "lean" version includes ricotta and spinach, but the ravioli are also delicious made with a filling of meat, vegetables, fish or aromatic herbs.

For example, a truly excellent and delicate filling is the one based on pumpkin and amaretti, ideal for a warm autumn dish with a unique and enveloping flavour.

If you opt for meat, choose minced veal, pork and raw ham, and season them with a tomato sauce.

The most refined version is instead based on fish (prawns, sea bass, cod, etc.) accompanied with aromatic herbs, chopped pistachios, tomato sauce, or vegetable or citrus fruit creams.

Recipe created by Visconti Silvia

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