Joanne Weir Follow @ChefJoanneWeir

Spinach Ravioli with Tomatoes and Basil

Spinach Ravioli with Tomatoes and Basil

Makes about 40 to 45 ravioli and serves 6 to 8 as a main course


2 pounds fresh spinach, stems removed
1/2 pound ricotta
1/2 pound mascarpone
3/4 cup grated Parmigiano Reggiano
1 egg
3 egg yolks
1 clove garlic, minced
1 tablespoon chopped fresh mint
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg

Tomato Sauce
3 tablespoons extra virgin olive oil
5 cloves whole garlic, peeled and crushed with the side of a knife
2 1/2 pounds tomatoes, about 4 cups, peeled, seeded and chopped,
fresh or canned
3 tablespoons unsalted butter
1 cup grated Parmigiano Reggiano
20 large basil leaves, cut into thin strips

1 recipe Spinach Pasta Dough


Place the dry spinach in a large frying pan with a tablespoon of water.  Cover and over medium high heat, wilt the spinach, tossing occasionally.  Remove from the pan and remove the excess moisture by pressing the spinach between sheets of paper towels until dry.  Chop the spinach and place in a large bowl.  Add the ricotta, mascarpone, Parmigiano, whole egg, yolks, garlic and mint and stir together until well mixed.  Season with salt, pepper and nutmeg.  Place in the refrigerator until needed.

For the sauce, warm the olive oil in a sauce pan over medium high heat.  Add the garlic and cook stirring frequently, until light golden, about 3 minutes.  Remove the garlic with a slotted spoon and discard.  Reduce the heat to medium low, add the tomatoes and cook just until the tomatoes are heated through, about 3 to 4 minutes.  Season with salt and pepper.

In the meantime, divide the pasta dough into 3 pieces.  With a pasta machine, roll one piece of the pasta out to 1/16 inch thick, or so you can almost see your hand through it.  Place the piece of pasta on the work surface.

Place one heaping tablespoon of the filling just below the center of the sheet. Place another heaping tablespoon 1 ½ inches away.  Continue all the way down the sheet.  Each sheet should hold approximately 10 mounds of filling.  Spray a very light mist of water around the edges or use a pastry brush to brush lightly with water.  Fold the top over the filling to meet at the other side.  With your fingers, go around the filling to seal the ravioli.  With a zig-zag cutter cut to form square ravioli.  Place on a baking sheet lined with a kitchen towel which has been heavily floured.  Repeat with the remaining two pieces.

In a small saucepan, melt the butter.  Bring a large pot of salted water to a boil.  Add the  ravioli and cook until al dente, approximately 3 to 4 minutes.  Drain and toss with the butter.  Place the ravioli on a platter and spoon the tomato sauce over the top.  Sprinkle with the grated Parmigiano and basil and serve immediately.