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Giant Ravioli
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Giant Ravioli
John is sharing with us his "Mamma's" giants Raviolis recipe. To this classical recipe, he added his personnal touch, fresh mint. This ingredient brings a new freshness to this traditionnal recipe. If you have the patience to realise this recipe, you will be in heaven when you take the first bite!
Giant Ravioli
| Prep time: 45 minutes to 1h |
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| Cooking time: 10 to 12 minutes |
| Servings or yield: Gives about 18 ravioli - for 4 to 6 people(3 to 4 per servings) |
| Difficulty level: Need patience |
| 3 fresh lasagna sheets about 10 by 15 inches |
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| 400 g of fresh ricotta |
| 1 bag of fresh spinach |
| 2 eggs |
| 1 Nutmeg |
| 2 branches of fresh mint |
| Salt and pepper to taste |
| Grated Parmesan (facultative) |
Preparation
Fill a large stockpot with water, add salt and bring to boil. Add the spinach and cook for 1 to 2 minutes. Drain the spinach into a colander. Lift the colander and shake off excess water. Make sure the excess water is gone by pressing with your hands and making a ball, set aside.
Clean the mint and take the leaves out of the branch. Chop and set aside.
In a medium bowl, mix ricotta and mint with 1 whole egg, Parmesan to taste, grated nutmeg and salt and pepper to taste.
Mince spinach, add to the mixture, well and set aside.
In another bowl, beat an egg white with a bit of cold water. Take the lasagne sheets and cut it in 5 by 5 inches squares, set aside.
Take four pasta squares at a time and place on your working area. With a culinary brush, put a little bit of egg white mix on the edge of each pasta square sheets. Place about a tablespoon of stuffing in the center of each square. Fold to form a triangle and with a fork, press the edge of all the raviolis to make sure it is firmly sealed.
To cook your raviolis, fill a large stockpot with water, add salt and bring to boil (salt makes pasta taste better). Slowly add the raviolis to the boiling water. Cook for about 7 to 9 minutes... The only way to tell if the pasta is cooked is to taste it. It should be 'al dente' - firm, yet tender.
When ready, drain the raviolis and put on a big serving bowl. Add your favourite sauce, Parmesan and serve right away.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Fill a large stockpot with water, add salt and bring to boil.
2 - Add the spinach to the boiling water and cook for 1 to 2 minutes.
3 - When ready, drain the spinach into a colander and shake off excess water.
4 - Make sure the excess water is gone by pressing using your hands, making a ball and set aside.
5 - Clean the mint, take the leave, chopped and set aside.
6 - In a medium bowl, mix the ricotta and mint with 1 whole egg.
7 - Add Parmesan to taste (optionnal).
8 - Add the grated nutmeg, salt and pepper to taste.
9 - Mince spinach.
10 - Add spinach to the mixture.
11 - Mix well and set aside.
12 - In a bowl, beat an egg white with a bit of cold water.
13 - Take the lasagne sheets and cut it in 5 by 5 inches squares, set aside.
14 - Take four pasta squares at a time and place on your working area.
15 - With a culinary brush, put a little bit of egg white mix on the edge of each pasta square sheets.
16 - Place about a tablespoon of stuffing in the center of each square.
17 - Fold to form a triangle.
18 - With a fork, press the edge of all the raviolis to make sure it is firmly sealed.
19 - To cook your raviolis, bring a large pot of water. to boil, add salt.
20 - Slowly add the raviolis to the boiling water and cook for about 7 to 9 minutes... The only way to tell if the pasta is cooked is to taste it. It should be 'Al dente' - firm, yet tender.
21 - When ready, drain the raviolis and put on a serving plate. Add your favourite sauce. Add the Parmesan and serve right away.
