Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for various stuffings. I inquired whether it was also used for ravioli, and Simona replied that her mother-in-law stuffed green ravioli with a mixture of equal parts of boiled ham, mortadella, parmigiano, and ricotta, as well as egg. As mortadella has a strong flavor that would easily overpower that of the boiled ham, I decided to use twice as much ham as mortadella. The result was delicious! Delicate green pillows stuffed with a creamy flavorful pink filling, served with a simple sauce of butter and sage. Simona, ti ringrazio per condividere le ricette di tua famiglia. This was very nice and I will definitely make it again. Here’s what I did…
For the stuffing
100 grams (3.5 oz) boiled ham, diced
50 grams (1.75 oz) mortadella, diced
75 grams (2.6 oz) ricotta
75 grams (2.6 oz) freshly grated parmigiano reggiano
salt and freshly ground pepper
dash of freshly ground nutmeg
50 grams (4 Tbsp) butter
1 Tbsp minced fresh sage leaves
freshly grated parmigiano reggiano
For the pasta dough
100 grams (3.5 oz) spinach
150 grams (1 cup) Italian 00 flour
Prepare spinach pasta dough according to my instructions, using a stand mixer if you like. The amount of flour you will need depends on the wetness of the spinach. Wrap the dough in plastic wrap and allow to rest for at least half an hour.
When the pasta dough has rested and the stuffing has firmed up, roll out the pasta dough as thinly as possible and shape into ravioli according to my instructions.
Add salt and the ravioli to the pot with boiling water. Cook them for about 2 minutes, then take them out with a slotted spoon and add them to the butter and sage.
We enjoyed these ravioli with a pinot grigio from Alto Adige. Many other full-bodied unoaked white wines will also work, or perhaps a light red if you prefer.
Foil-baked seabass with chicken, mushrooms and shrimp is one of my favorite dishes from “Japanese Cooking: A Simple Art” that is surprisingly easy to make and absolutely delicious. You just wrap the ingredients in foil and cookt them in a hot oven for a bit, that’s all! It may not look like much in the photo, but you better believe me that the taste is outstanding.