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Extract from Simply Italian • By Michela Chiappa, Emanuela Chiappa, and Romina Chiappa • Published by Penguin

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins
Serves
4

Simply Italian
We discovered this dish at a Michelin-starred restaurant in Imola, in Emilia Romagna. The head chef there was taught the recipe by his mentor, who cooked this dish for the last king of Italy, Vittorio Emanuele. The recipe is based on a number of different methods and flavours from the region: tortelli, erbette filling, ricotta and Parmesan. What we love about this dish is that it mixes one of our favourite recipes, Spinach and Ricotta Tortelli, with some very British traditions: poached eggs, smoked salmon and asparagus.

Serves: 4 (makes 4 raviolo)

Preparation time:
Pasta: 40 minutes
Filling: 15 minutes
Assembling: 1 hour

Posted by Penguin Published See Penguin's 32 projects » © 2019 Michela Chiappa / Penguin · Reproduced with permission. · Simply Italian, Michela, Emanuela and Romina Chiappa, Penguin, £20.
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  • Step 1

    Make your pasta dough. While it is resting, steam the spinach
    in a large covered saucepan and cover with a little water and
    cook for about 5 minutes, until the spinach has wilted. Remove
    from the heat, drain and leave to cool (you can speed up the
    cooling process by running cold water over the spinach). When
    the spinach is cool enough to handle, squeeze to remove the
    water. This is a really important step. If there’s any excess water
    in the filling it may cause the pasta to disintegrate, so make sure
    the spinach is as dry as possible, then finely chop it.
    In a mixing bowl, combine the spinach and salmon with the
    ricotta and Parmesan. Season, to taste, with the lemon zest,
    salt and pepper, and nutmeg. To bind the filling, add the whole
    egg and mix well. Transfer the filling to a large piping bag.

  • Step 2

    Roll out 2 pasta sheets and place them on a welldusted
    work surface. Pipe 4 rings of filling, about 2.5cm high on
    one pasta sheet. Carefully place an egg yolk into the centre of
    each ring and sprinkle with a pinch of salt.

  • Step 3

    Using your finger, brush a little water around the filling to help the
    top layer of pasta stick. Carefully lay a rectangle of pasta over the
    filling, pressing down gently around the outside to remove any air
    bubbles and seal tightly. Using a 12cm round cutter cut out the
    ravioli and trim the edges, making sure there are no gaps in the
    pasta. These ravioli are very delicate so handle them with care. For
    tips on making ravioli. Repeat for the other ravioli.
    Cut 4 pieces of baking parchment, each large enough for a ravioli
    to sit on. Dust with polenta and very carefully transfer the ravioli
    to the parchment (this will help you move the ravioli when it
    comes to cooking them).

  • Step 4

    Heat a griddle over a high heat and cook the asparagus turning
    occasionally for about 5 minutes, until nicely charred. Remove
    from the heat.

  • Step 5

    Bring a large pan of salted water to the boil. Lower the heat so the
    water is at a gentle rolling boil. Very gently lower each ravioli and
    baking parchment into the boiling water. The paper will come
    away from the ravioli in the water. Cook for 3 to 4 minutes.
    Don’t let the water boil too vigorously as this may cause the
    ravioli to split. Meanwhile, melt the butter in a small pan until
    it starts to bubble.

  • Step 6

    Place 5 asparagus stalks on each serving plate. Using a slotted
    spoon place the ravioli on top of the asparagus. Sprinkle with a
    little Parmesan and spoon over a tablespoon of the melted butter.
    Serve, drizzled with a little truffle oil, if desired.

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