Our very talented property manager, Jemima, has been busy recently perfecting this seasonal dish. We’re sure it will follow soon on one of our famous recipe flyers but in the meantime, for those of you who follow our blog, here’s a sneaky peak.
6 Large free-range eggs/ 12 egg yolks to make it richer
600g ‘00’ flour
For the filling
I used wild garlic as it is the season but this recipe would also work with spinach 250g
Ricotta cheese 250g
Salt and pepper for seasoning
- Make the pasta dough, you will need to knead the dough with your hands until you get a smooth texture
- Steam the spinach/wild garlic, cool and squeeze out all the liquid.
- In a large bowl, mix together the ricotta, spinach, wild garlic, season well with salt, pepper and nutmeg.
- Roll out the dough in the pasta machine to make long sheets or you can use a rolling pin to get the dough nice and thin.
- Lay a sheet of pasta out on the table and put a small amount of mixture equal distances apart then place another sheet of pasta on top
- Taking one at a time, press lightly with your fingers all-round the edge, making sure you squeeze out all the air or they will burst when you cook them.
- Then i used a scone cutter to cut out the shapes but you can use a knife too.
- Brush each ravioli with some whisked egg to give them a glaze.
- To cook, bring a large saucepan of water to the boil, add a large pinch of salt. Turn down to a simmer and cook for a couple of minutes take out carefully and drain, try to preserve a very small amount of the salted water and serve at once with parmesan and butter