Galbani Ricotta & Spinach Raviloi by Maurizio Bocchi, Chef Patron at La Locanda
“Ricotta is indispensable,” Italian chef Maurizio Bocchi of La Locanda in Lancashire told us. “I use it in my ravioli of spinach and ricotta and you can find the recipe in The Chefs’ Knowledge.”
- 500g granito – 400g OO flour
- 100g semolina
- 5 medium eggs
- Pinch of salt
- 200g spinach – blanched, squeezed dry and chopped
- 60g Galbani ricotta
- 150g Parmesan
- 2 eggs
- Salt, pepper and nutmeg
- 100g butter
- Sage leaves
- Black pepper
1. Add together and combine and work into a dough. Rest for at least an hour.
2. Roll out to 2mm – use either a rolling pin or pasta roller.
1. Combine and chill for 2 hours – this will allow any residual liquid from the Galbani ricotta and spinach to seep out. Pour this liquid away. This will help to keep the ravioli filling more compact.
2. Using one long strip of pasta as the base dot 30g filling per ravioli two inches apart. Lay a strip of pasta on top and press the air out of each ravioli. Use a ravioli cutter to cut each individual ravioli. Cook the ravioli in boiling water until they float.
1. Melt butter in a pan with sage on a low flame. Do not overheat the butter. Off the heat combine the ravioli with the sage butter and serve with grated Parmesan.