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Egg and Spinach Ravioli with Herb Filling and Tomato Concasse
Recipe by Tilly Ramsay
Try these handmade egg and spinach ravioli with a delicious herb filling and tomato concasse
- Steps
- Ingredients
Ingredients
Egg and Spinach Ravioli with Herb Filling
Tomato Concasse
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Steps
- For Ravioli, bring a small saucepan of water to the boil. Blanch the spinach and refresh in cold water. Reserve saucepan of water. Drain spinach well and squeeze with paper towel to remove water. Place into a small food processor along with the eggs and process until spinach is very finely chopped.
- Place semolina onto a clean work surface or in the bowl of a stand mixer. Make a well in the centre. Add the blended spinach and egg and bring the ingredients together into a dough. Knead by hand into a smooth elastic dough, about 5 minutes. Wrap in cling film and set aside in the fridge for 30 minutes.
- For the filling, place butter into a small saucepan over medium heat. Allow butter to melt and brown. Pour into a bowl to cool slightly.
- Blanch the herbs in simmering water for 30 seconds and refresh in iced water. Reserve saucepan of water. Drain herbs well then squeeze dry with paper towel. Place into the canister of a stick blender and add the herbs and garlic. Process with a stick blender until smooth and season with salt and pepper to taste. Set aside.
- Bring a large saucepan of salted water to the boil.
- Cut the pasta dough in half. Pass each portion through the pasta machine on the thickest setting and laminate 3 times. Continue to pass the dough through each setting twice until thin and starting to become see-through.
- Lay sheets on a flour dusted bench. Use an 8cm diameter round cookie cutter to cut out at least 24 rounds.
- Spoon a teaspoon of filling onto 12 of the rounds and use the back of a spoon to create a divot in the filling. Carefully place an egg yolk onto the filling. Brush a little water onto the pasta around the filling then cover with remaining rounds of dough. Press gently around the yolk and filling, removing any air and taking care to keep the egg yolk intact. Set aside until ready to cook.
- When ready to serve, place the ravioli into simmering salted water and cook for 4 ½ minutes. Remove from the water with a slotted spoon and place into serving bowls.
- For the Tomato Concasse, cut a cross in the base of the tomato. Blanch in simmering water until skin starts to lift. Transfer to iced water to cool. Peel and discard skin then dice flesh into small cubes. Place into a small saucepan.
- Add the remaining ingredients and when ready to serve, heat sauce to 30-40C.
- Spoon over ravioli. Serve with freshly grated parmesan.
