FLORENTINE RAVIOLI with MAREMMANA SAUCE

(Serves 8-10)

For the ravioli filling:

• 1.2 lb of fresh Ricotta cheese
• 1 lb of boiled and well squeezed spinach
• 1 egg yolk
• ½ teaspoon of grated nutmeg
• 2 oz of fresh grated Parmigiano cheese
• Salt
• White pepper
• 1 egg white

For the fresh egg pasta:

• 1 lb of special flour for pasta
• 3 eggs
• 2 Tbsp E.V.O.O
• lukewarm water, to be added for obtaining a smooth and compact dough

Procedure:

Purée the boiled greens in a food processor until smooth and put them in a bowl afterwards. Stir in the fresh ricotta with a wooden spoon and make a creamy mixture. Add the spices, the egg yolk and the Parmigiano cheese. Mix well and season with salt and pepper.

Make the dough: In a mixer add the flour, eggs, oil and part of the water.

By hand this process will take about 15 minutes, but the kneading time can be shorter by using the mixer (about 5 – 7 minutes).

Pour the water when it’s necessary, because the dough must be firm, shiny, elastic enough at the end, but not mushy or too sticky.

Use a hand-crank pasta machine (unless you want to work out a lot with the long wooden rolling pin as old women do in Bologna province!)

Make the ravioli by rolling out the pasta in strips and place the filling on with intervals of 1 in. Brush the edges with egg white then fold over the dough, enclosing the filling.

Cut each ravioli, making sure that the edges are sealed. Boil in salted water for 3- 4 minutes then sauté them in a skillet with the sauce. Add the ground cheeses at the end before serving.

MAREMMANA SAUCE

• ½ lb. of lean pork sausage, skin removed and cut in pieces
• ½ chili pepper
• 1 can of San Marzano tomatoes
• 1 Tbs. of tomato paste
• 1 medium sized onion
• 1 small celery stalk
• ½ carrot
• 1 garlic clove
• ½ glass of dry red wine
• one sprig of rosemary
• one sprig of sage
• ½ bay leaf
• 6 tbs. E.V.O.O
• 1 oz. grated Pecorino
• 1 oz grated Parmigiano Reggiano
• Salt
• White pepper

Directions:

In a saucepan, fry the finely chopped veggies with the oil until clear. Add the crumbled sausage and cook it well. Pour the wine and let it evaporate completely. Add the tomato paste and the crushed canned tomatoes. Moderately season with salt and fresh ground pepper. Add a “bouquet garni” of rosemary, sage and bay leaf. Simmer slowly for about 45 minutes. Add hot water when it’s necessary.