Tuesday, March 1, 2011

Ravioli Verdi Di Verdure Con Salsa Di Pomodoro

Ravioli Verdi Di Verdure Con Salsa Di Pomodoro

(Green ravioli stuffed with vegetables and tomato sauce)

Serves 8

Green Pasta:

400 gr flour

4 eggs

300 gr cooked spinach

To cook spinach:

  1. Cook and cover with a minimal amount of water under medium heat for about two minutes.
  2. Drain, rinse with fresh cold water to stop the heat. Squeeze out water to avoid extra moisture and having pasta fall apart later. Purée.

To make pasta:

  1. Make a well with the flour, break the eggs into the center. Add the puréed spinach to the eggs and blend with fork.
  2. Then beat egg mixture while slowly incorporating flour. Knead dough to obtain a consistent green color and homogeneous texture.
  3. Wrap/cover dough and let it rest.
  4. After rest, cover with semolina or flour. Little by litte, roll out through the pasta machine.


2 leeks fresh basil leaves

2 zucchini 100 gr grated parmesan cheese

1 carrot extra virgin olive oil

1 celery stalk salt & pepper to taste

  1. Finely chop vegetables and lightly sauté until a little crispy and transparent with oil. Season with salt and pepper.
  2. Add finely chopped basil leaves and a spoonful of grated parmesan cheese.
  3. Place small amount of filling on top of pasta sheets.
  4. Cover with another past sheet, seal edges around filling with water and press out the air. Cut edges.


1 eggplant 2 minced garlic cloves

500 gr fresh tomatoes salt to taste

extra virgin olive oil grated parmesan cheese

fresh basil leaves

  1. Blanch fresh tomatoes, peeling and deseeding. (Or use chopped chunks of tomatoes with canned tomato sauce.)
  2. Purée the tomato pulp with a vegetable mill and add already-sautéed garlic cloves.
  3. Add salt to taste and cook for only 15-20 minutes. Add fresh basil leaves before serving.

Boil the ravioli in salted water; drain and serve with sauce.

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