Maremma Ravioli with Ricotta and Spinach
Compared to ravioli produced in Emilia Romagna, Maremma ravioli are decidedly larger. To prepare them, all you need is a simple mixture of ricotta and spinach. A butter and sage sauce makes a beautiful compliment to the delicate taste of the tortelli. Otherwise, they can also be served with a wild boar meat sauce, which is very typical of the region.
Ingredients (feeds 9–10 people)
For the pasta:
500 g of flour
5 to 6 eggs (if the eggs are particularly large add more flour)
Olive oil as needed
For the filling:
250 g of spinach
300 g of ricotta
Add the salt and egg to sifted flour, and work the mixture until the dough is homogeneous, then leave the dough to sit for 15 minutes. In the meantime, parboil the spinach leaves (without adding water, if they are already wet). Mash the ricotta with a fork and mix in the spinach. Add salt and nutmeg, mixing everything together. After having created a thin layer pasta, flour your worktable to keep the pasta from sticking. Afterwards, fold the pasta closed with the empty half of the pasta, and use a fork to press down on the edges to close each ravioli. Finally, drop your ravioli in boiling salted water for several minutes.