Tuesday, December 13, 2005

Traditional Umbrian dish Part 2

Today we continue with our Ravioli with spinach filling recipe.

To make the filling:
Bring a pan of water to the boil and add the spinach leaves. Let boil for 5 minutes. Then drain the spinach well. Squeeze the spinach hard to get rid of any excess of water.
While the spinach is still hot, add the butter and beat it well into the spinach. Add the cheese, salt, pepper and nutmeg to taste and finally the egg.
Sieve the flour with a good pinch of salt on to a pastry board. Make a well in the centre and break in the eggs, with a fork. Work the flour from the outside of the mound into a middle and over the eggs. Work this well until it is smooth and firm to the touch. After 10 minutes kneading the dough should be elastic and shiny. Dip a cloth in warm water, wring it out until almost dry and wrap the ball of dough in it. Leave 30 minutes to rest. To use the dough, break it into two pieces, roll out into very thin sheets, using as little pressure as possible, and sprinkle lightly with flour to prevent sticking.
Using a long rolling pin, roll it out into 4 equal very thin oblongs. On one sheet drop tiny amounts of spinach filling 4 cm apart in straight lines.
Dip a pastry brush into cold water and brush it in straight lines between the spinach filling. Place a sheet of dough evenly over the top. Work quickly in order that the dough remains pliable, otherwise it will crack. Firmly press down with the fingers between each amount of filling along the wetted line to form 5 cm squares with a pastry cutter or wheel. Separate the squares and put them aside a floured teacloth.

Good Luck and…..enjoy your meal!!!