Spinach and Ricotta Ravioli with Fresh Tomato Sauce

Revel in Italian comfort food, thanks to The Market Café
Sunday , 20 May 2012
Spinach and Ricotta Ravioli with Fresh Tomato Sauce
Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli
INGREDIENTS

30g pasta flour
1 egg
20g blanched baby spinach
10g ricotta cheese
1g salt
4g butter
10ml vegetable stock

Fresh Tomato Sauce
1.5kg plum tomatoes    
1.25kg peeled tomatoes 
500g sliced white onions
15g garlic cloves         
5g basil                      
15ml olive oil                
Salt to taste
Sugar to taste

METHOD
Spinach and Ricotta Ravioli
1. Mix the baby spinach and ricotta together and season to taste with salt and pepper. Place in the fridge.
2. Now take the pasta flour and egg; knead them together until it forms a smooth dough.
Flatten the dough with a rolling pin until a translucent rectangular sheet is formed.
3. Cut the sheet in half vertically. Now pipe the spinach and ricotta mixture on one half of the sheet in small portions. Cover with the other half of the sheet of dough; make sure the sheets are exactly covering each together completely. Cut circles, making sure the piped mixture is in the centre.
4. Cook them in boiling, salted water for about five minutes, Whilst these are cooking heat up your fresh tomato sauce with a touch of cream. When the ravioli is ready toss through the sauce and serve with warm crusty bread.

Fresh Tomato Sauce
1. Wash and cut the tomatoes in half.
2. Pour the olive oil into a large deep pot, fry the garlic and sliced white onions until translucent, add the plum tomatoes and cook on medium heat for about 15 minutes until they are soft and breaking down.
3. Add the peeled tomatoes and cook on low heat cook for 1 hour. Adjust the taste with salt and if the sauce is to sour add a little sugar.
4. Finish with some fresh basil and a touch of cream to taste.

INFO: The Market Café, Grand Hyatt Dubai, www.dubai.grand.hyatt.com. Priti Malik is a senior presenter on the Kris Fade show at Virgin Radio, www.virginradiodubai.com.

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