Ravioli alla Fiorentina

Instructions

1. Make the ravioli with pasta machine:
2. Mix the flour and salt in a food processor. Add the eggs and egg yolk and olive oil. In necessary add 2-3 tbsp cold water to produce pliable dough. Process the dough for 1 minute. Wrap in plastic foil and let res for 30 minutes at room temperature.
3. Prepare the filling: Rinse the spinach. Place in a large pan over a high heat, Cover and cook in its water with a little salt, shaking the pan for 2-3 minutes, until the leaves wilt. Drain in a colander, pressing out the water. Cool, squeeze and chop finely. Mash the cream cheese with the parmesan and egg. Add the spinach. Season with nutmeg, salt, and pepper.
4. Prepare the filling: Rinse the spinach. Place in a large pan over a high heat, Cover and cook in its water with a little salt, shaking the pan for 2-3 minutes, until the leaves wilt. Drain in a colander, pressing out the water. Cool, squeeze and chop finely. Mash the cream cheese with the parmesan and egg. Add the spinach. Season with nutmeg, salt, and pepper.
5. Divide the dough into 4 equal parts. Roll out the first part of the dough on the machine, starting from the widest thickness of the machine to a thickness of 3 mm. Divide into 2 equal parts. Prepare the ravioli form by sprinkling it with flour. Place the rolled crust on the ravioli pan. Press lightly to stick the dough to the form.
6. Spoon a little spinach mixture into each cavity then roll out a second piece of dough and lay it on the top. Press a rolling pin evenly over the top of the tin to seal all the edges and then cut the ravioli into neat squares using a pastry cutter.
7. Repeat with the remaining 3 dough balls. You will make 48 ravioli. If you want freeze some.
8. Transfer to a lightly floured kitchen towel and leave to dry for 40-60 minutes. Heat a medium sized serving or gratin dish to warm. Melt the butter and use a trickle to grease the dish. Reserve the remaining butter.
9. Heat the tray in the oven for 10 minutes.
10. Bring a large of salted water to the boil. And cook the ravioli in batches for 4-5 minutes. They are ready when they float to the surface. Remove with a slotted spoon. Drain on kitchen paper and place in the gratin dish. Trickle with a little melted butter, and cover with foil to keep warm.
11. In a small frying pan beat just enough olive oil to cover the base of the pan and drop in 4-5 sage leaves at a time allowing them to fry for 25-30 seconds until just transparent – do not let them brow. Add the remaining butter to the pan and bubble up. Top the ravioli with the crisp sage leaves and hot oil and butter just before serving.

• Servings : 8
• Ready in : 90 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer
• Ingredient : beef, Butter, Egg yolks, Eggs, Ground black pepper, Italian "00" flour, Nutmeg, Olive oil, Parmesan cheese, Ricotta cheese, Salt, Salvia, Spinach