CookEat Recipe
Spinach and Ham Ravioli for Consommé
Small round pasta parcels filled with spinach, cooked lean ham and Parmesan, boiled and drained for use in soup.
Method
Steps
Step 1
Measure one pint fresh spinach before trimming. Remove the stalks, wash thoroughly and boil in one quart water with half a teaspoon salt for eight minutes. Drain thoroughly and finely chop.
Step 2
Mix the spinach with one ounce very finely chopped cooked lean ham, two saltspoons salt, two saltspoons white pepper, one saltspoon grated nutmeg and one tablespoon grated Parmesan for one minute. Cover and refrigerate until needed.
Step 3
Sift the quarter pound flour onto a clean work surface and make a well. Add the two pasteurized egg yolks, three tablespoons cold water and one saltspoon salt. Knead well for ten minutes and rest for five minutes. Do not taste the dough raw.
Step 4
Roll the dough as thin as possible on a lightly floured surface. Cut rounds with a round pastry cutter about one and a half inches across.
Step 5
Put one teaspoon spinach filling in the centre of one round. Lightly wet its edge with cold water, cover with a second round and press both edges together to seal tightly. Continue with the remaining dough and filling, keeping them covered and chilled if waiting.
Step 6
Bring the separate two quarts water with one teaspoon salt to a boil. Carefully add the finished ravioli and cook for about twenty minutes, until the pasta is fully cooked and the filling centres reach 165°F. Lift with a skimmer, drain thoroughly and use as required. Cool unused cooked ravioli promptly and refrigerate.
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