These ravioli (fresh egg pasta) are shaped like witches' hats and magic wands, ideal for your Halloween dinner or lunch menu. You can also prepare them when you have to celebrate a special event for your kids. These ravioli are filled with spinach and taste fantastic. The only difficulty is to prepare the egg pasta. Here's the recipe!
- For the egg pasta
- 100g (3 1/2 ounce) all-purpose flour plus extra for dusting
- 100g (3 1/2 ounces) spelt flour
- 2 eggs
- For the filling
- 300g (10 1/2 ounces) frozen spinach
- 2 sun dried tomatoes
- 60g (2 1/4oz) fresh young onion, finely chopped
- 80 g(2.1 ounces) fresh sausage
- 1 1/2 tablespoons extra virgin olive oil
- For the sauce
- 40g (1 1/2 ounces) butter
- 20g (3/4 ounce) hazelnuts, shelled
preparation: 40 minutes plus resting time
cooking: 40 minutes
total: 1 hour 20 minutes plus resting time
- It serves :
2 or more people
Fresh egg pasta with a tasty filling, modifying its shape you can prepare it for every special occasion
Prepare ravioli filling. Soak sun dried tomatoes in cold water for at least 15 to 20 minutes. Pat dry with absorbent kitchen paper and then cut them into little pieces.
Cut sausage into little pieces.
Put olive oil together with onion, tomatoes, frozen spinach and sausage in a non-stick frying pan.
Cook on very low heat. Season to taste with salt and stir frequently. Continue cooking until all spinach thaw and their cooking juice is well reduced.
Turn off the stove and let all cool.
Puree spinach mixture through a food processor.
Prepare egg pasta. While spinach and other ingredients are cooking, prepare egg pasta. Follow our instructions to make egg pasta at home but remember to use the two flours in the amount we suggest, mixing them very well. Our tip is to put less flour than the amount suggested in this recipe. You can add other flour if necessary. In fact flour amount depends on many factors: egg size and moisture in the air. This is especially true with spelt flour.
Sprinkle work surface and dough with some flour, cover dough with a napkin and let it rest for almost 25-30 minutes or until ready to roll and shape.
Prepare ravioli. When dough is ready, cut it into thirds or quarters. Work with 1 piece at a time but remember to keep the remaining pieces covered.
Roll out pasta dough on lightly floured surface or use pasta machine. Cut witches's hats and magic wands out of pasta dough. Be careful: you have to cut two shapes for every hat and magic wand. You should obtain 4 hats and 4 magic wands. You can see their size on the photo.
Ravioli cut in this way are spectacular but it's difficult to cook them. If you have any problem we suggest to prepare smaller hats.
Spoon the filling on the surface but remember to leave a margin wide enough to close well ravioli.
To close ravioli, dampen your fingers and wet the edges that must be overlapped. Then close them with a fork, pressing down.
Arrange all ravioli on a canvas after sprinkling it with durum wheat. Let them dry.
If you have some dough left you can cut it into pieces and let them dry. In Italy we call them "maltagliati", in other words bad cut. You can use these maltagliati to prepare "pasta and beans" (the famous Italian pasta e fagioli) the day after.
Cook ravioli. Bring abundant salt water to the boil. Dip your ravioli in boiling water. Cooking time depends on the pasta thickness and can vary from few minutes to about ten minutes.
To be sure make a test in advance.
Once cooked, remove ravioli with a skimmer and trasfer them directly into the pan with melted butter. Read more below.
Prepare pasta sauce. Pasta sauce must be very simple. You can prepare it while your ravioli are cooking.
Let butter melt in a non-stick frying pan.
Chop hazelnuts coarsely.
Let ravioli flavor on both sides on medium heat before serving.
- - You can prepare egg pasta only with all-purpose flour if you prefer. We made these witches' hats with a mixture of spelt and wheat flour to darken ravioli according to Halloween atmosphere.