shortly after i decided on challenging myself with home-made gnocchi, i thought why not try ravioli, too. i remembered seeing an unconventional version with gyoza dough from – guess who? – donna hay, and thought these were just right (for my level of pasta-expertise… which shows a tendency towards zero…). home-made appeal, with something unusual to them, quickly done – i like.
dim sum spinach ricotta ravioli
adapted from donna hay (basically i added more herbs and more spices to the mixture)
500 g fresh spinach leaves, washed
200 g ricotta (the dry kind, if available)
1 cup parmesan
1 tbsp. lemon zest
1 cup fresh basil, finely chopped
1 garlic clove, minced
1 small piece peperoncino, finely chopped
gyoza or dim sum dough leaves (i had them in the deep freezer for a while, and took them out only about 2 hours before i used them)
start with the spinach. heat olive oil in a high frying pan. i fried the garlic and peperoncino quickly, then added the washed and wet spinach quickly and fried it for about a minute, only until it ‘fell together’. take it out and pat it dry with kitchen paper. let cool a little, then chop it thoroughly. then add the ricotta, basil, lemon, two pinches of salt, musk and a bit of freshly ground pepper, and mix together with a fork, making sure there are no too big lumps.
heat salted water in a large saucepan. meanwhile start with the filling of the ravioli. take one dough leaf and place a tablespoon full of the spinach-ricotta mixture on it. make the rims of the (lower) leaf wet, using your fingers – now top it with the upper leaf, pressing the rims together, hard. proceed until all the mixture or all the leaves are used up. cook in salted water for a 2-3 minutes, or until the ravioli appear on the surface. take out with a sieve, put on plate and cover with a drizzle of olive oil, home-made basil pesto, or – as i did here – with quickly fried chanterelles and chopped dried porcini.