Best Home Made Fresh Ravioli - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Step 1Add olive oil and minced garlic to a frying pan on medium heat. Sweat the garlic and add the spinach until wilted. Turn off heat and leave to cool. Then chop finely.

Step 2In a mixing bowl, add the egg with salt and pepper, nutmeg and lemon zest. Mix well.

Step 3To the egg mixture, add the ricotta cheese, grated Parmesan cheese, mozzarella cheese, and the cooled wilted spinach. Mix very well, if the ricotta cheese is very dry, use a fork to break up any clumps. Taste seasoning and adjust, the filling should be slightly over salty. (microwave a small amount to taste if raw eggs are a concern).

Step 4Lay the pasta sheet on a lightly floured kitchen bench surface. (thin and wide is best, and keep it covered in plastic or damp cloths when not in use or it will dry fast)

Step 5Using a pastry brush, brush the pasta side closest to you lengthwise with tap water, enough to moisten, but don’t soak it. This will be to seal once you fold it over.

Step 6Using a spoon, scoop out a small portions (about the size of a large grape) and place them with one inch gaps, lengthwise along the pasta dough. Place them not in the centre but closer to the brush mark closest to you. If it appears dry, moisten again so the sheets will stick together. Fold the pasta sheet over edge to edge.

Step 7Press the pasta sheets together sealing the edges around the filling (like a karate chop but gentle) and press out any trapped air bubbles, this is important. Then using a patterned ravioli cutter or a knife, cut in between to form a ravioli. If you have too much pasta on each side, trim down further.

Step 8Place the cut ravioli on a floured sheet pan or plate to avoid them sticking.

Step 9On high heat, bring a large pot of salted water to the boil. Drop raviolis in water and cook 2-3 minutes.

Step 10In a large frying pan, heat up on full heat your favourite marinara tomato sauce (or see my recipe).

Step 11Once the raviolis are cooked, drain and add directly to the simmering marinara sauce and cook for 30 seconds. Top up with cooking pasta water if the sauce is getting too thick. Mix well and coat with the sauce.

Step 12Place on serving plates and drizzle a little extra virgin olive oil, grated Parmesan cheese and (optional) a few scattered fresh basil leaves.