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Serves
US | Metric
Ingredients
  • 140 g Plain/ Pasta Flour
  • 140 g Fresh Spinach
  • 40 g Serrano Ham (Finely Diced)
  • 15 g Porcini Mushrooms
  • 100 g Ricotta
  • 5 g Parmesan (Finely Grated)
  • 25 g Salted Butter
  • 2 Garlic Cloves (Peeled)
Serrano Ham & Porcini Mushroom Ravioli Serrano Ham & Porcini Mushroom Ravioli
Serrano Ham & Porcini Mushroom Ravioli
Spinach Dough & a Brown Butter Sauce

My first attempt at homemade pasta & it won't be the last!

This vibrant dough is simply spinach, flour & tiny bit of water and it is so easy to work with!

You could use any filling but the salty Serrano Ham & earthy Porcini gave this real depth & sophistication.

A special occasion dish as it is a little bit time consuming, though making it is a good excuse to not clean your house!

Prep 1 hour 30 minutes
Total 1 hour 40 minutes
  • Cover the Porcini in boiling water & leave to stand for 15 minutes
  • Put the Spinach & Flour into a food processor and blitz until the mix resembles breadcrumbs then add (literallly) ¼ tbsp of the mushroom water to bring the dough together.
  • Tip out onto a lightly floured surface, knead for 1 minute to bring the dough fully together then roll out to 1-2mm thickness.
  • Select two cookie cutters (1 slightly larger than the other) & using the larger, cut an even number of rounds from the dough (this recipe should make about 48)
  • In a bowl, combine the ham, mushrooms (drained & finely diced), ricotta, parmesan, a pinch of salt & a generous amount of black pepper then stir well.
  • Place a small amount of the filling mix into the centre of a circle of dough then dab a small amount of water around the mixture on the dough.
  • Grab another circle lay this over the top of the filling/ dough then lightly run your finger round the filling, pushing the air out of the parcel before fully sealing.
  • Repeat until you have used all the dough & filling.
  • Fill a large pan with generously salted water and bring to a rolling boil & add the pasta - cook for 4 minutes.
  • While the pasta cooks, add the butter & garlic to a frying pan over a medium heat and cook until the butter begins to boil & brown.
  • Serve the drained pasta into a bowl with a drizzle of the garlicky, brown butter.
Serrano Ham & Porcini Mushroom Ravioli Serrano Ham & Porcini Mushroom Ravioli
Serrano Ham & Porcini Mushroom Ravioli
Spinach Dough & a Brown Butter Sauce

My first attempt at homemade pasta & it won't be the last!

This vibrant dough is simply spinach, flour & tiny bit of water and it is so easy to work with!

You could use any filling but the salty Serrano Ham & earthy Porcini gave this real depth & sophistication.

A special occasion dish as it is a little bit time consuming, though making it is a good excuse to not clean your house!

favorite
print
like
Prep 1 hour 30 minutes
Total 1 hour 40 minutes
Serves
US | Metric
Ingredients
  • 140 g Plain/ Pasta Flour
  • 140 g Fresh Spinach
  • 40 g Serrano Ham (Finely Diced)
  • 15 g Porcini Mushrooms
  • 100 g Ricotta
  • 5 g Parmesan (Finely Grated)
  • 25 g Salted Butter
  • 2 Garlic Cloves (Peeled)

  • Cover the Porcini in boiling water & leave to stand for 15 minutes
  • Put the Spinach & Flour into a food processor and blitz until the mix resembles breadcrumbs then add (literallly) ¼ tbsp of the mushroom water to bring the dough together.
  • Tip out onto a lightly floured surface, knead for 1 minute to bring the dough fully together then roll out to 1-2mm thickness.
  • Select two cookie cutters (1 slightly larger than the other) & using the larger, cut an even number of rounds from the dough (this recipe should make about 48)
  • In a bowl, combine the ham, mushrooms (drained & finely diced), ricotta, parmesan, a pinch of salt & a generous amount of black pepper then stir well.
  • Place a small amount of the filling mix into the centre of a circle of dough then dab a small amount of water around the mixture on the dough.
  • Grab another circle lay this over the top of the filling/ dough then lightly run your finger round the filling, pushing the air out of the parcel before fully sealing.
  • Repeat until you have used all the dough & filling.
  • Fill a large pan with generously salted water and bring to a rolling boil & add the pasta - cook for 4 minutes.
  • While the pasta cooks, add the butter & garlic to a frying pan over a medium heat and cook until the butter begins to boil & brown.
  • Serve the drained pasta into a bowl with a drizzle of the garlicky, brown butter.