This is a lovely, sweet-salty, festive ravioli that should get a collective "hmmmm" around the table when served. My wife and I first tried it in an Osteria off the beaten path in
(never easy, but possible). Florence
- "00" Flour
- Italian organic eggs
- French Butter
- Vegetable Broth
- Cinnamon Sticks
- Maldon Sea Salt, Fresh-Ground Pepper
- Make pasta according to how much you need using the flour and egg yolks; wrap in cling film and let set at room temperature til needed (not more than 2-3 hours)
- Make ravioli filling by combining 3 cups of steamed spinach (which has been squeezed dry) and 2.5 cups of ricotta. Grate generous amount of nutmeg, 1 egg yolk, salt and pepper, then mix well. Set aside in fridge.
- Fill ravioli and place on a polenta-covered non-stick tray
- Melt a pack of butter in a large saute pan (the largest you can find); add raisins then the broth until you have a smooth, thick sauce
- Boil ravioli; sample for doneness. Drain ravioli, retaining some of the pasta water, then add to saute pan with butter in it. Continue to cook for about a minute making sure that raviolis are submerged in the butter.
- Serve ravioli in saute pan, after having grated parmesan, cinnamon, salt and pepper on top
(Courtesy of David Richter)