The welcoming dinner for Conor and the wife was a full Italian cena consisting of four courses as explained here. We wished more of our blogging buddies could have joined us, but we tried to include them in spirit by cooking and eating their recipes. I used ChgoJohn’s recipe for a filling for cappelletti as inspiration for the ravioli for the primo piatto. The Bartolini family recipe for this stuffing includes pork, veal, spinach, cream cheese, pecorino, nutmeg, and lemon zest. I used ricotta instead of cream cheese and slightly different proportions, but I think it was pretty close to how ChgoJohn would make it. They were quite different from other ravioli I’ve made and they were delicious. I’ll definitely make them again! I didn’t serve them in brodo like ChgoJohn did, but simply with butter and sage.
100 grams (3.5 oz) ground pork shoulder
100 grams (3.5 oz) ground veal
100 grams (3.5 oz) fresh spinach
50 grams (4 Tbsp) (homemade) ricotta
50 grams (10 Tbsp) freshly grated pecorino
grated zest of 1/2 lemon (preferably organic)
freshly grated nutmeg
1 egg, slightly beaten
2 Tbsp butter
salt and freshly ground black pepper
For the pasta dough
200 grams (1 1/4 cup) 00 flour
freshly grated pecorino or parmigiano reggiano
Make ravioli according to my instructions for making fresh pasta.
The ravioli can be cooked straight away, or can be stored at room temperature for some hours, in the refrigerator for a few days, and for months in the freezer. Just remember to turn them over after 15-20 minutes so the the underside can dry as well, as otherwise they might stick.
To serve the ravioli “con burro e salvia”, melt some butter and sauté some chopped fresh sage leaves in it as a sauce. Transfer the ravioli to the pan with the butter with a slotted spoon. Gently toss the ravioli to coat them with butter and sage on all sides.
Since the Bartolinis are originally from the Marche, I thought it was appropriate to drink this wonderful Verdicchio dei Castelli di Jesi Riserva with the ravioli. Villa Bucci 2004 is a special wine, that despite its age still has a lot of power. It was a great pairing with the ravioli. Many full-bodied dry Italian white wines will work with these ravioli.