Wednesday, November 29, 2006

Ravioli Fiorentina

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 Florence (never easy, but possible).

  1. "00" Flour
  2. Italian organic eggs
  3. Ricotta
  4. Spinach
  5. Nutmeg
  6. French Butter
  7. Vegetable Broth
  8. Sultanas
  9. Cinnamon Sticks
  10. Maldon Sea Salt, Fresh-Ground Pepper
  11. Parmesan


  1. 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)
  2. 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.
  3. Fill ravioli and place on a polenta-covered non-stick tray
  4. 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
  5. 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.
  6. Serve ravioli in saute pan, after having grated parmesan, cinnamon, salt and pepper on top

(Courtesy of David Richter)

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