It’s almost lunch time and I start to feel hungry. I can’t wait for going in the kitchen and cook something good. I really do love homemade pasta, I think it is the right way to create and experiment.
Today, I’ve made these delicious ravioli (classic and with spinach) filled with ricotta cheese, courgette flowers and cooked ham. Last but not least: a sprinkle of balsamic vinegar of Modena IGP “Due Vittorie”
, a special ingredient which gives flavor and balance the entire dish. “Due vittorie” is the leader n. 1 in Italy for the production of balsamic vinegar. This is due to the high quality of the ingredients (very few and simple ingredients) and to its naturally thickened texture. Try it!
You can find the aceto balsamico di Modena IGP "Due Vittorie" in the most famous market or on their online shop: www.duevittorie.it
- For the yellow dough: 100g Durum Wheat Semolina, 1 Egg and Salt, to taste
- For the spinach dough: 100g Durum wheat flour, 1/2 Beaten egg, 50g Spinach and Salt, to taste
- For the filling: 270g Ricotta cheese, 60g Cooked ham, 50g Courgette flowers, 2 tbsp Grated cheese and 3 tbsp Milk
- Per condire: 2 Zucchini, 1 Garlic clove, EV Olive oil, Thyme and Salt
- Balsamic Vinegar of Modena IGP “Due Vittorie”
- For the classic dough: on a working surface, mix the flour with the egg and a pinch of salt. Start kneading until elastic. Set it aside, wrapped into plastic wrap.
- Cook the spinach (washed and drained, you can also use the same amount of frozen spinach) into a non stick pan until tender. Mix the spinach using a blender or a mixer and let them cool. For the green dough: onto the working surface, mix the flour with the egg (1/2), a pinch of salt and the spinach purée. Knead until elastic and smooth. (You can prepare the two pasta dough earlier or the day before and store in the fridge).
- For the filling: mix the ricotta cheese with the cooked ham and the courgette flowers, both cut into thin slices. Stir in the grated cheese and some milk to make the consistency more creamy.
- Cut the zucchini into small cubes and cook into a frying pan with a garlic clove, thyme and a pinch of salt. After 2 minutes pour in some the vinegar and allow to evaporate. Leave the zucchini crunchy, do not over cook them.
- Make the ravioli: using a pasta maker, make many pasta sheets. Be careful to make elastic and flat sheets (I’ve used the setting n. 5). Place over the sheets (in the middle) small portions of the filling, than fold it over. Use a ravioli cutter or a sharp knife to shape the ravioli. Repeat this passage until you finish the pasta dough.
- Cook the ravioli in a large pot full with boiling water for about 2min. Drain with a slotted spoon into the pan with the zucchini and stir gently to combine. Serve immediately sprinkling on top some balsamic vinegar of Modena IGP "Due Vittorie"
and fresh thyme.