ravioli

Rosa Bovezza’s spinach and ricotta ravioli enclose a spinach-and-three-cheese filling in homemade egg pasta. A thick tomato passata sauce with onion, garlic and basil covers the cooked parcels. Her recipe appears in Rachel Khoo’s Kitchen Notebook and is identified as Italian.

Plain flour and fine semolina form the pasta dough with eggs, olive oil, salt and warm water. The dough is kneaded smooth, rested and repeatedly rolled through a pasta machine until the sheets look silky.

Spinach is briefly wilted in olive oil, drained, squeezed and finely chopped. It is mixed with firm ricotta, Parmesan, Pecorino Romano, flat-leaf parsley, egg yolks, nutmeg, sea salt and black pepper.

Small spoonfuls of filling are spaced along each pasta sheet before the other half folds over them. Air is pressed out and the edges sealed, then the ravioli wait on a semolina-dusted tray.

The parcels simmer in lightly salted boiling water until al dente and are drained well. Bovezza serves them immediately under the reheated tomato sauce, scattering grated Parmesan over the top.