#nationaltortelliniday

Making fresh pasta at Summer Camp

Fun Facts:

  • It is believed that the oldest tortellini recipe dates back to Italy around 1570.
  • This small ring-shaped pasta is commonly stuffed with meat or cheese.
  • Tortellini kind of looks like a belly button, so it is also known as “ombelico” pasta.
  • Tortellini is always made with an egg pasta with various fillings and it is traditionally served in a broth, although many people eat it with a creamy Alfredo sauce or tomato sauce.

How about making some fresh pasta? Even though we are celebrating tortellini today, we think that a stuffed ravioli is equally delicious!! Following is our amazing recipe for Ricotta and Spinach Ravioli – we think you will eat this one up big time!!

Rooks to Cooks’ Signature Pasta dough

Yield: 500g (4 Portions)

Ingredients:

  • 400g 00 flour
  • 4 whole eggs
  • Water as needed – approximately 3 Tbsp

Directions:

  1. Using the hook attachment, mix flour and eggs in a stand-up mixer until dough resembles semolina.
  2. Add water, as needed, until dough comes together. You want the dough to be hydrated enough that you can knead it together, but dry enough that it will be easy to work with.
  3. Once dough comes together, remove from mixer and knead by hand until a nice smooth ball forms.
  4. Wrap and let rest for 30 minutes before rolling. Refrigerate when not in use.

Fresh Ricotta and Spinach Ravioli

Yield: 12 jumbo raviolis

Ingredients:

  • 170g frozen spinach, thawed.
  • 8 tbsp unsalted butter
  • Salt and pepper to taste
  • 225g ricotta
  • 25g parmesan, grated
  • ¼ tsp nutmeg
  • 1 tsp lemon zest

Directions:

  1. In a bowl, mix spinach, salt and pepper.
  2. In a food processor, blend ricotta, parmesan, nutmeg, lemon zest, spinach and pinch of salt and pepper. Blend until smooth.
  3. Fill a piping bag with the spinach mixture.
  4. Roll out the dough.
  5. On a sheet of dough, pipe spinach mixture into a 2.5 cm circles. Pipe spinach ricotta filling in the center.
  6. With a pastry brush, brush egg wash around filling. Press the dough together ensuring a strong seal. Be sure that there is no air inside the ravioli. Cut out ravioli.
  7. Cook ravioli in boiling water for 3 minutes. Remove with a slotted spoon. Reserve ¼ cup of pasta water.
  8. In a small saucepan, melt 8 tbsp of butter until it foams. Add ¼ cup pasta water and cook for a minute.
  9. Drizzle the butter sauce onto each ravioli.