Main course

Ravioli di spinaci Gordon Ramsay

The Nosey Chef has covered the origins of ravioli before. This recipe, however, pops up all over the place. Gordon Ramsay made it in a cooking sketch inserted into the middle of a episode of The F Word. Alex and Natasha made a version at our local Italian restaurant Casa di Pizza. And it also popped up as a test piece on some or other forgettable competitive cooking show I watched recently.

I would have had a good chance at winning that show test because I have been making this dish for an age. It is simple, brilliant, and all ravioli virgins should have a go at this faultless classic. I once cooked this for my friend Edwina Currie, who is notable in this context (she is notable in many more senses, of course) for having been a contestant on the very first series of Gordon Ramsay’s Hell’s Kitchen. As I was finishing the dish for her, she did call across the kitchen at me:

Gordon would be telling you to hurry up about now!

You can see Edwina in action on Hell’s Kitchen here.

For the pasta, please refer to our basic pasta recipe.

You can watch Ramsay making this exact dish here:

Ravioli di spinaci Gordon Ramsay

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Serves: 2
Cooking Time: 2 mins

Ingredients

  • For the pasta:
  • Basic pasta made with 200g dry ingredients and 2 eggs
  • 1 egg yolk to seal
  • For the filling:
  • 1 tbsp olive oil
  • 15g butter
  • 2 garlic cloves, minced
  • A grating of fresh nutmeg
  • 500g fresh spinach
  • 200g ricotta
  • Zest of 1 lemon
  • A handful of pine nuts, toasted (toss them in a lightly oiled frying pan for a few mins, and watch them like a hawk)
  • 15g parmesan, grated
  • For the sage butter sauce:
  • 1 tbsp olive oil
  • 15g butter
  • 2 tbsp fresh sage, shredded
  • Juice of half a lemon
  • Parmesan to finish
  • Sea salt and freshly ground black pepper

Instructions

1

To make the filling, melt the butter and oil in a frying pan. Add the garlic, spinach, nutmeg and lemon zest. Cook on medium until the spinach is all wilted. Drain the spinach and chop it up by running a cook's knife through it a couple of times. Put it in a bowl, add the ricotta, pine nuts and grated parmesan, and season to taste. Cover and chill.

2

Roll out the pasta to the thinnest you get get it (obviously, a paster roller is essential for this). Place evenly spaced teaspoons of the filling along the centre of the pasta strip, brush the exposed pasta with egg yolk, and fold over twice expelling all the air. Trim with a crinkle pasta cutter. Dust with semolina and place on a clean tea towel.

3

Cook the pasta in rolling, boiling water for about 2 minutes. Meanwhile, melt the remaining butter in a pan with the sage and lemon juice. Drain the cooked raviolis and toss them in the hot, herby butter. Season a bit.

4

Serve with more parmesan grated over.

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