Aniello Turco, executive chef at the restaurant Mimo, in the Four Seasons Hotel and Private Residences Nashville, offers “Sunday Morning” demonstrates his recipe for Ravioli with Ricotta and Spinach. [Watch the videos below.]
Ravioli with Ricotta and Spinach, Squash Purée and Parmesan Cream
From Aniello Turco
Ricotta Filling Recipe
(Begin preparation a day in advance)
1 cup ricotta cheese
10 sage leaves
Zest from 2 lemons
Salt and pepper to taste
4 cups spinach
⅔ cup parmesan cheese, grated
- Drain the ricotta from the excess of water from the container.
- Add chopped sage leaves and lemon zest to the ricotta and stir to combine.
- Let the cheese infuse overnight. Sleep well.
- You’re back! Bring salted water to boil. Add spinach for one minute and then cool in a bowl of ice water.
- Drain excess water from spinach, and chop spinach finely.
- Add chopped spinach and parmesan cheese to the ricotta mixture.
- Set aside for preparing the ravioli.
Pasta dough for ravioli
2 cups semolina flour
4 pasteurized egg yolks
Water if needed
- Mix all the ingredients with a fork, then with your hands, until it forms a dough, ensuring the pasta is not too wet.
- Let the dough rest for at least 30 minutes.
- Run the dough through a pasta roller into a thin 1 mm sheet (or, roll by hand with a rolling pin).
- Cut pasta into squares that are 8 cm x 8 cm.
- Spray every pasta square with some water and add a small scoop of ricotta filling.
- Fold the opposite corners to each other to make a triangle, and cut the edges with a festooned pasta cutter. Spray the edges with water and twist.
Butternut Squash Purée ( )
¾ cup heavy cream
1 cup grated Parmesan
- In a saucepan, heat up the cream.
- Add the parmesan and blend with stick blender.
- Reserve on the side for the final plating.
Preparing the Ravioli
2 Tbsp butter emulsion
1 Tbsp grated Parmesan
⅛ cup butternut squash purée
2 spoons of parmesan sauce
- Boil the pasta for 2 minutes.
- Meanwhile, warm the butter emulsion in a saucepan. Add the cooked pasta to the pan and finish cooking the pasta in the emulsion, adding some parmesan powder.
- Warm the butternut squash purée, add the ravioli and finish with the butternut squash purée and the parmesan sauce. [You may also drizzle with brown gravy from your Thanksgiving meal.]
- Decorate with chervil and scallions.
For more info:
Produced by Roman Feeser.
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