Make restaurant-quality ravioli at home
Chef Dante de Magistris shares his recipe for delicious ravioli that requires no pasta wrapper, as well as lamb spiedini and a classic tomato sauce.
Makes 4 servings
- 2 cups ricotta
- 1 1/2 cups grated Parmigiano-Reggiano
- 2 egg yolks
- 1/8 teaspoon fresh grated nutmeg
- 1 1/2 pounds spinach
- 2 egg whites
- 1 cup flour
In a large sauce pot bring to a boil 1 gallon of water and 2 tablespoons of salt over high heat. Blanch the spinach in the boiling water for 1 minute, then drain the spinach and shock it in an ice bath. Remove the spinach from the ice and squeeze the spinach dry in a ball in your hands. In a food processor blend the blanched dry spinach, the ricotta, Parmigiano-Reggiano, egg yolks, and nutmeg. Blend until smooth. Remove from the bowl and refrigerate for 20 minutes. Scoop the ricotta mixture in balls the size of golf balls. Roll each ball in flour, then egg white, then flour, egg white, then flour one more time. In simmering salted water cook the balls for 4 minutes. Using a large slotted spoon carefully pull out each ball from the water one at a time and serve with your favorite pasta sauce. They are great in a brodo or chicken soup, or a simple tomato sauce.
- 2 boneless lamb loins, about 1 pound
- 1 pound course sea salt
- 1 ounce fresh rosemary
- 1/2 ounce fresh sage leaves
- 1/2 ounce fresh oregano
- The zest of 2 lemons, grated
- 2 cloves of garlic, chopped
For herb salt:Blend the rosemary, sage, oregano, lemon zest and garlic until all ingredients are finely chopped. Add the salt and blend until the salt is ground fine.Spread the salt mixture on a tray and allow to dry in the sun for 5 hours and for a day at room temperature.For lamb:Dice the lamb loins into 1-inch cubes.Soak wood skewers in water for at least 30 minutes or use metal skewers. Skewer the diced lamb. Season the meat with herb salt and grill on all 4 sides to your desired doneness. Drizzle with extra-virgin olive oil and a squeeze of lemon juice.