Today I was lucky to have my good friend Sabra Saperstein and her aesthetic sensibilities not only helping make this ravioli but photographing the process!
I’ve posted the ricotta cheese making process and recipe, and the creation of the filling, so now this is the culmination of the process; the dough and and filling of the ravioli.
The pasta dough recipe that I used:
This amount of dough was perfect for filing with one gallon of milk’s worth of ricotta and one small to medium roasted butternut quash.
- 10 ounces all-purpose flour
- 2 whole large eggs
- 4 yolks from 4 large eggs
- 1 teaspoon kosher salt
- 1/2 pound (pre-squeezing) cooked spinach, wrung out very well. Frozen spinach works too.
And now for a photographic journey through ravioli making…