From Chef Rosario Romano of Ristorante Panorama.
Ravioli Filling:
1.1 lbs ricotta cheese
2 eggs
2 oz. parmiggiano, grated
2.5 oz. fresh mozzarella
Salt & pepper (to taste)
Ravioli Pasta Dough:
1.1 lbs all-purpose flour
1/4 cup semolina flour
3 eggs
1/4 cup olive oil
Salt (pinch)
To make the ravioli filling:
Combine first 5 ingredients in a bowl and mix well. Set aside until needed.
To make the ravioli dough:
Using an electric mixer, combine all ingredients and mix well. Set aside pasta on a lightly floured surface, to rest 20 minutes.
Using pasta machine, roll dough through machine starting with the number 9 and finishing with number 1.
Cut out five-inch circles with a round cookie cutter.
Divide spoon 1 tablespoon of filling into the center of half the circles. Using a pastry brush, evenly apply water around the edge of the circles. Repeat step for the remaining circles.
Take remaining precut pasta circles and place over top of each stuffed circle. Press firmly around edges to create seal. Place on a floured tray and set aside.
Spinach Sauce:
1/4 onion, sliced thin
1/2 tbsp. olive oil
1/2 lb. spinach (washed & dried)
1oz. parmiggiano, grated
2 oz. heavy cream
Salt & pepper (to taste)
To cook the spinach sauce:
In a small saucepan, sauté onions in olive oil over medium heat, approximately 5 minutes or until translucent. Then add spinach and sauté another 5 minutes. Add salt and pepper, heavy cream and cheese. Remove mixture and place in a food processor, puree mixture and keep warm until ready to serve.
To serve:
Cook ravioli in boiling salted water about 7 minutes. Ladle sauce into four pasta bowls. Strain ravioli and place ravioli onto each bowl. Garnish with fresh chopped parsley and serve.
Recipe courtesy of Philadelphia Center City District and Ristorante Panorama.
14 North Front Street, Philadelphia
215.922.7800
