Ravioli with Ricotta and Spinach, Squash Purée and Parmesan Cream, from chef Aniello Turco

Aniello Turco, govt chef on the restaurant Mimo, within the 4 Seasons Lodge and Personal Residences Nashville, affords “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
(Start preparation a day prematurely)

Substances:

1 cup ricotta cheese
10 sage leaves
Zest from 2 lemons
Salt and pepper to style
4 cups spinach
⅔ cup parmesan cheese, grated

Directions:

1. Drain the ricotta from the surplus of water from the container.
2. Add chopped sage leaves and lemon zest to the ricotta and stir to mix.
3. Let the cheese infuse in a single day. Sleep nicely.
4. You are again! Convey salted water to boil. Add spinach for one minute after which cool in a bowl of ice water.
5. Drain extra water from spinach, and chop spinach finely.
6. Add chopped spinach and parmesan cheese to the ricotta combination.
7. Put aside for getting ready the ravioli.

     
Pasta dough for ravioli

Substances:

2 cups semolina flour
4 pasteurized egg yolks
Water if wanted 

Directions:

1. Combine all of the elements with a fork, then along with your arms, till it types a dough, making certain the pasta just isn’t too moist.
2. Let the dough relaxation for a minimum of half-hour.
3. Run the dough via a pasta curler into a skinny 1 mm sheet (or, roll by hand with a rolling pin).
4. Lower pasta into squares which might be 8 cm x 8 cm.
5. Spray each pasta sq. with some water and add a small scoop of ricotta filling.
6. Fold the alternative corners to one another to make a triangle, and lower the perimeters with a festooned pasta cutter. Spray the perimeters with water and twist.

     
Butternut Squash Purée (click on right here for recipe and video)

Parmesan sauce

Substances:

¾ cup heavy cream
1 cup grated Parmesan

Directions:

1. In a saucepan, warmth up the cream.
2. Add the parmesan and mix with stick blender.
3. Reserve on the facet for the ultimate plating.

     
Making ready the Ravioli

Substances:

Ravioli
2 Tbsp butter emulsion
1 Tbsp grated Parmesan 
⅛ cup butternut squash purée
2 spoons of parmesan sauce 

Directions:

1. Boil the pasta for two minutes.
2. In the meantime, heat the butter emulsion in a saucepan. Add the cooked pasta to the pan and end cooking the pasta within the emulsion, including some parmesan powder. 
3. Heat the butternut squash purée, add the ravioli and end with the butternut squash purée and the parmesan sauce. [You may also drizzle with brown gravy from your Thanksgiving meal.]
4. Embellish with chervil and scallions.

     
For more information:

       
Produced by Roman Feeser. 

For extra recipes take a look at the “Sunday Morning” 2023 “Meals Challenge” recipe index!