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Create authentic Italian ravioli from scratch using a Marcato Atlas 150 machine and its specialized attachment. This recipe features a classic spinach and ricotta filling encased in fresh, hand-rolled pasta dough.
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Mix and knead the pasta dough, then let it rest for 30 minutes. → Combine squeezed spinach, ricotta, cheese, and seasonings for the filling. → Roll dough into thin sheets using the Marcato Atlas 150 lasagna rollers. → Feed dough and filling through the ravioli attachment using the hand crank. → Dry ravioli for 10 minutes before separating and cooking or freezing.
Mix and knead the pasta dough, then let it rest for 30 minutes. → Combine squeezed spinach, ricotta, cheese, and seasonings for the filling. → Roll dough into thin sheets using the Marcato Atlas 150 lasagna rollers. → Feed dough and filling through the ravioli attachment using the hand crank. → Dry ravioli for 10 minutes before separating and cooking or freezing.
Create authentic Italian ravioli from scratch using a Marcato Atlas 150 machine and its specialized attachment. This recipe features a classic spinach and ricotta filling encased in fresh, hand-rolled pasta dough.
Prepare the pasta dough by mixing 500g flour, 4 eggs, and 2oz water. Create a well in the flour, add the liquids, and slowly incorporate the flour into the center.
Knead the dough until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
Make the filling: Squeeze all excess liquid from the cooked spinach using a cheesecloth. In a large bowl, mix the spinach with ricotta, Parmigiano, nutmeg, salt, pepper, and 2 egg yolks until thoroughly combined.
Roll out the dough: Take 1/4 of the dough and pass it through the lasagna rollers of the Marcato machine. Start at setting 0 and gradually move up to setting 6 for the ideal thickness.
Assemble the ravioli: Fold the long pasta sheet in half and trim the ends. Insert the sheet into the ravioli attachment rollers and turn the handle slightly to catch the dough.
Always squeeze the spinach thoroughly with cheesecloth; excess moisture will ruin the ravioli texture.
Ensure the lasagna sheet is as wide as the machine to ensure the ravioli seal properly at the edges.
Use the hand crank for the ravioli attachment to maintain the precision needed for filling placement; do not use the motor.
Never use water to clean the Marcato machine or its attachments; use only a dry towel and a brush.
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