Prepare the pasta sheet for the Ravioli
PASTA SHEET INGREDIENTS:
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle.
Beat the eggs and water with a fork and mix thoroughly with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour.
Set the adjustment knob on the Atlas 150 pasta machine to number 0, so that the two smooth rollers are fully open. Feed a ball of dough through the rollers and turn the crank clockwise. Lightly dust both sides of the pasta sheet with flour and fold it in half.
Feed the pasta sheet through the smooth rollers again, for 5-6 times until the pasta sheet is long and regular in shape. Cut the pasta sheet in two and dust each piece lightly with flour on both sides. Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach level 6. Cut the pasta sheet crosswise in pieces of about 25 cm.
Prepare the filling
INGREDIENTS FOR RICOTTA AND SPINACH FILLING
- 500g ricotta
- 500g spinach
- 100g Parmesan cheese
- 1 egg
- salt and peppeer
Mix the spinach with the ricotta in a bowl, add the Parmesan, one egg and the seasoning. Blend the filling with a kitchen mixer until you obtain a smooth, finely chopped mixture. The filling should not contain too much liquid.
Heavily dust the top surface of the Ravioli Tablet with flour. Place a piece of pasta sheet over the Ravioli shapes, making sure they are all covered.
Press each shape with a finger to make the pasta sheet adhere well to the mould. Use a piping bag or a teaspoon to place the filling inside the ravioli.
Cutting the Ravioli
Place a second pasta sheet over the ravioli you have just stuffed. Use both hands to press all the edges of the Ravioli Tablet and also the centre to seal the two sheets of pasta with the filling in the middle. Dust the top pasta sheet with flour one last time.
Pass the rolling pin to cut the ravioli, holding it firmly with your hands at the ends. Remove the excess dough from the 4 sides.
Lift the cutting "rack" to detach the stuffed ravioli from the base of the Ravioli Tablet.
Quickly turn the “rack” over onto a cloth or worktop. The ravioli will fall, perfectly cut, onto the surface!
- To make the two sheets of pasta adhere properly, lightly dampen the two inner touching sides with a wet brush;
- do not dust flour onto the side of the pasta sheet that will be the inside of the ravioli;
- we recommend setting the adjustment knob to pasta sheet thickness no. 6;
- always dust Ravioli Tablet with flour before use together with the top surface of the second pasta sheet; cutting will be easier and the ravioli will detach perfectly;
- we suggest using Dispenser to evenly dust the ravioli sheets with flour;
- the ravioli cook within a few minutes. You can drain them as soon as they float to the surface in the pot.
Care and maintenance
Only a few precautions are required for Ravioli Tablet to last a long time.
Never wash the product in the dishwasher!
Clean Ravioli Tablet by dusting flour over the various parts; this will absorb any moisture and, using a brush, everything will be easier to clean.
The transparent rack can be washed with water and soap and thoroughly dried before the next use.