KENT COOKERY SCHOOL‘S RAVIOLONE SPINACI E RICOTTA ALLA FIORENTINA RECIPE

Ingredients: 

For the pasta:

280g ‘00’ Pasta Flour 

2 large eggs 

4 egg yolks

For the filling:

250g ricotta 

125g mascarpone 

200g spinach 

Salt & pepper

Nutmeg

50g Parmesan 

Extra flour for dusting

Method:  

For making the raviolone:

1. Mix the 00 flour with the eggs until well blended.
2. Put the dough in cling film to avoid drying.
3. In the meantime, mix the spinach with the cheeses and seasoning. Taste the mixture for flavour and add any extra seasoning as you wish. Keep it in the fridge if needed.
4. Cut the pasta into 2 to then work it through the pasta machine. Stretch the pasta to the right thickness. Place aside with some flour to avoid sticking and cover it with some cling film to avoid drying.
5. Cut 4 squares and place the filling in a circle like a well.
6. Take 4 eggs, crack them, use the yolk only and place them in the well.
7. Place the other four squares onto the base press gently and seal the edges of the pasta with your fingers.
8. Trim the edges of the raviolone and with a fork press the edges to give a better finishing to the pasta parcel.

For the pasta cooking: 

• Use a large saucepan and add enough water with some salt.

• Bring the water to simmer, but not boiling.

• At this point place the raviolone gently in the simmering water for 2 minutes, scoop them up and place them in the simmering pesto, which will be in a separate frying pan on a low heat. 

• Place the raviolone and sauce onto the plate, finish the dish with some more pepper and shaves of parmesan.

BASIL PESTO

Ingredients: 

1 garlic clove, Peeled

Sea salt

Freshly ground black pepper

Large bunch of fresh basil, leaves picked

50g pine nuts

3 tbsp extra virgin olive oil

50g Parmesan, finely grated

Method: 

1. Bash the garlic in a pestle and mortar with a pinch of salt. Add the basil leaves and pine nuts, then pound to a coarse paste. 
2. Muddle in the extra virgin olive oil and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.
3. Have a taste and season with salt and pepper, if needed.