Naked Ravioli with Ricotta
Recipe: Easy to make
Robert Castellani, chef
750 g (1-1/2 lb) fresh spinach
750 g (1-1/2 lb) silverbeet (Swiss chard)
340 g (11 oz) Parmesan cheese
500 g (1 lb) fresh ricotta
5 egg yolks
Salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1 cup (125 g / 4 oz) plain (all-purpose) flour
2 tablespoons butter
8 fresh sage leaves or baby spinach
Put the spinach and silverbeet into a large bowl. Blanch for 5 minutes with boiling water, then refresh in cold water. Squeeze out excess moisture until very dry. Reserve the spinach and finely chop the silverbeet leaves and place in a bowl.
Grate two-thirds of the Parmesan cheese and add with the ricotta and egg yolks to the silverbeet. Shave the remaining Parmesan and reserve. Season the ricotta mixture with salt and pepper and add the nutmeg. Mix together well and form into walnut-size balls. Roll the balls in the flour, making sure they are uniformly floured before poaching them. Poach for 30 seconds in plenty of boiling water in a large saucepan.
At the same time, reheat the reserved spinach in the butter and place in warm, flat bowls. Add the ravioli balls, garnish with the Parmesan shavings and fresh sage leaves, and serve immediately.
In Celebration of the New Australian Cuisine
By Alan Saunders
Ten Speed Press
Paperback, 224 pages, $24.95
Publication Date: September 1999
Recipe reprinted by permission.
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on Wild Mushrooms, Warrigal Greens and Native Thyme Broth
This page created January 2000