1 lbs of savoy spinach
2oz white wine
2 large shallots (finely diced)
1lb tub of ricotta (a good ricotta quality) drained overnight in cheese cloth to remove excess water
1 cups of grated Grana Padano
2oz cups extra virgin olive oil
1 Tbsp garlic (minced)
1 tsp Salt
Pinch of pepper
Cook spinach in a sauté pan with garlic, olive oil and wine. Remove and strain out all excess water. Place the spinach in the refrigerator to cool completely. Put the spinach into a food processor and pulse until finely chopped. In a large mixing bowl, place the drained ricotta, spinach and Grana Padano cheese. Mix on low with the paddle until incorporated, add in the salt and pepper.
4 cups Extra Fancy Durum Flour
4 whole Eggs
1 Tbsp Extra virgin olive oil
Splash of water
Place the flour in the bowl of a stand mixer. With the paddle attachment turn the mixer on low speed. Beat the eggs and the oil and slowly add to the mixer. The dough should be very dry at this point and will have the texture of very course sand. Add a splash of water to get the dough to come together in large pieces, don’t worry if it doesn’t come into one large ball at this point but be careful not to add to much water. Turn the dough out onto a clean counter and kneed by hand. The dough should be dry and should not stick to your counter but should come into a stiff ball. Continue to kneed for 5-10 minutes to develop the dough. Wrap tightly in plastic and refrigerate for at least 4 hours before using.
Lemon Cream Sauce
4 cups of whipping cream not manufacturing cream
2 lemons juiced & zested
1/2 cup of parmesan.
Salt to taste
Bring cream to almost a boil add all ingredients take off heat let zest and juice steep in cream for 20 minutes. Add parmesan, salt and pepper blend and strain. Do not boil cream or reduce for a long time or it will break and or over-thicken.
3 T of fine grated lemon zest (5 lemons)
1 T of fine grated orange zest (1 orange)
1 C course chopped bread crumbs lightly toasted
2 T of fine chopped parsley
Pinch fresh black pepper
Mix all ingredients together store on plate or sheet pan so the bread crumbs won’t get soft from the zest
Drop the frozen ravioli in the salted pasta water and cook for 3-4 minutes (if using frozen ravioli cook for 6-7 minutes). Place the cream sauce in a sauté pan, bring to a boil and reduce for 1-2 minutes, until thick enough to coat the raviolis. Place the cooked ravioli into the sauce, bring back to a boil and cook to just coat the pasta. Garnish with an even sprinkling of the citrus gremolata.