Spinach-and-
Prosciutto Ravioli
ACTIVE 1 HR 30 MIN; TOTAL 3
HR; SERVES 6
As a stuffing for her supple
ravioli, Missy Robbins, chef at
Lilia in Brooklyn, mixes spin-
ach and prosciutto with two
cheeses. Her ravioli can be
made a month ahead of
time—freeze them in a single
layer; when they are solid,
they can be combined in a
large resealable plastic bag.
FILLING
(^1) / 2 lb. prosciutto, sliced
(^1) / 2 in. thick
1 lb. curly spinach, stems
discarded
6 oz. fresh ricotta cheese
6 oz. fresh mascarpone
cheese
2 large egg yolks
4 oz. freshly grated
Parmigiano-Reggiano
cheese (about 1 cup)
Kosher salt
PA STA
2 1 / 2 cups 00 fl our (see Note
on p. 49)
1 tsp. kosher salt
12 large egg yolks
1 Tbsp. water
Semolina fl our, for
dusting
1 stick plus 2 Tbsp.
unsalted butter, cut into
thin slices
4 oz. curly spinach,
coarsely chopped
(4 cups)
2 tsp. fennel pollen or
(^1) / (^2) tsp. ground fennel
2 oz. freshly grated
Parmigiano-Reggiano
cheese (about^1 / 2 cup)
- Make the filling Dice pro-
sciutto and transfer to a bowl.
Freeze until very firm, 30 min-
utes. In a food processor,
pulse chilled prosciutto until
finely chopped, about 30
seconds. Return to bowl. - Meanwhile, in a pot of
salted boiling water, blanch
spinach until just tender,
about 1 minute. Transfer to a
colander and let cool slightly.
Press out all excess water and
coarsely chop spinach; you
should have^1 / 2 cup.
3. In a medium bowl, whisk
ricotta until smooth. Add pro-
sciutto along with chopped
spinach, mascarpone, egg
yolks, and Parmesan; stir
well. Season with salt. Cover
filling with plastic wrap and
refrigerate until firm, about
30 minutes.
4. Make the pasta In a large
bowl, whisk the 00 flour with
salt; make a well in the center.
Add egg yolks and 1 table-
spoon water to well and mix.
Using a fork, gradually
incorporate flour into wet
ingredients until a shaggy
dough forms. Scrape dough
out onto a work surface very
lightly dusted with semolina
flour and knead until stiff but
smooth, 5 minutes. Wrap in
plastic and let rest at room
temperature until softened,
45 minutes.
5. Generously dust a work
surface with semolina flour.
Line a rimmed baking sheet
with parchment paper and
dust with semolina flour.
Divide pasta dough into 4
pieces and work with one at a
time; keep the rest covered.
Press dough to flatten. Using
a hand-cranked pasta
machine and starting at the
widest setting, run dough
twice through each of the first
5 settings, then run it once
through the sixth setting. Cut
sheet in half; run each half
through the thinnest setting
one time. Transfer sheets to
prepared work surface.- Lay 1 pasta sheet on a work
surface with a long edge
facing you. Spoon eight
1-teaspoon-size balls of filling
in each of 2 rows on sheet,
allowing 1 inch of space
between them. Very lightly
brush dough around filling
with water. Place second
pasta sheet on top. Using your
fingers, press dough around
each mound of filling. Using a
2-inch fluted cutter, stamp out
the ravioli; transfer to semo-
lina-dusted baking sheet.
Cover with a clean tea towel.
Repeat with remaining dough
and filling to make 64 ravioli. - In a pot of salted boiling
water, cook ravioli in 2
batches until edges are ten-
der, about 2 minutes. Using a
slotted spoon, transfer to a
shallow bowl. Reserve 1 cup
cooking water.
8. Melt 4 tablespoons butter
in each of 2 large skillets. Add
(^1) / 2 cup pasta water and half of
chopped spinach to each
skillet and cook over
moderately high heat until the
spinach is just wilted, about 1
minute. Add half of ravioli to
each skillet and cook, stirring
gently, until they are coated in
butter. Using a slotted spoon,
transfer ravioli and spinach to
a large serving bowl. Scrape
remaining liquid from 1 large
skillet into the other. Add
remaining 2 tablespoons
butter to skillet along with
1 teaspoon fennel pollen and
(^1) / 4 cup cheese. Cook over
moderate heat, swirling pan
gently, until butter has melted
and sauce has thickened
slightly, about 1 minute.
Scrape sauce over ravioli.
Sprinkle with remaining
fennel pollen and cheese and
serve immediately.
—MISSY ROBBINS
WINE Vivacious sparkling
wine: NV Ronco Calino
Franciacorta Brut.