After the amazing Moro Masterclass at Trattoria Emilia where we learned how to cook Chef Francesco Rota and Luca Fammia’s Potato Ravioli with stewed lamb recipe, we’ve been feeling particularly inspired to create our own pasta dish using Moro EVOO. This a beautiful vegetarian version of the dish that is heart warming but still light enough to enjoy as the weather warms.
For this recipe, we’ve decided to use Moro Intenso EVOO. It’s the most robust of the range, and has the most beautiful peppery flavour. If you’re an olive oil lover in search of a ‘kick’, you’ll LOVE this! It’s distinctly big and bold in flavour and we love it!
Recipe: Ricotta and Spinach Ravioli in Chilli Garlic Olive Oil
To make ravioli dough:
4 egg yolks
4 whole eggs
300g “00” flour
1 tablespoon Moro Intenso Extra Virgin Olive Oil
For the filling:
300g fresh spinach, washed and drained
50g Grano Padano finely grated
1 lemon, zest only
Pinch of ground nutmeg
For the infused olive oil:
1 garlic bulb, crushed and finely chopped
1 chilli, seeds removed, finely chopped
250 mL Moro Intenso Extra Virgin Olive Oil
250g sliced mushrooms (optional)
Mix all dough ingredients together in a bowl and kneed until well combined. Sprinkle with flour, cover with plastic wrap and set aside for 30 minutes to rest.
Cook the spinach in frying pan until completely wilted. Drain and press out as much liquid as possible (using a fine mesh sieve or by wrapping in a clean tea towel and squeezing). Chop the spinach finely and mix in with ricotta, Grano Padano, nutmeg and lemon zest. Season with salt and pepper to taste and set aside.
Separate dough into 4 portions. Roll one portion in to a flat sheet through a pasta machine several times until pasta is silky smooth at your desired thickness. Place one prepared pasta sheet on a well-floured work surface. Place the filling into small heaps spaced at 5cm intervals in rows leaving a 2cm border around the edges. Brush around the filling with water or egg to help seal the ravioli. Top with a second pasta sheet and press firmly around the filling to seal and remove air pocket.
Cut between the filling to make 5cm square ravioli. Place ravioli in a tray lined with floured, non-stick baking paper.
Cook ravioli in a large saucepan of salted boiling water for 3 minutes.
Meanwhile, in a seperate frying pan, gently sauté garlic, chopped chilli and mushrooms in 250 mLs of Moro Intenso Extra Virgin Olive Oil until garlic and mushrooms are cooked.
Drain the ravioli and toss in the infused olive oil. Season to taste and garnish with chopped fresh basil.
TIP: If you run out of filling, just make some fettuccine and air dry it so that you can enjoy fresh pasta another time!
Upcoming Moro Masterclasses
Moro Masterclass at Epocha, 25 October 2018, 12.30pm
Experience contemporary European cuisine while enjoying a cooking demonstration and 4 delicious dishes from Spanish Chef Gerard Curto. The Moro Masterclass at Epocha will delight as you are swept into the world of authentic European cuisine with a modern twist. Plus, learn how to recognise different characteristics of Extra Virgin Olive Oil and how it can be used to enhance the flavour of your meals.
Moro Masterclass at Simply Spanish, 3 November 2018, 2pm
Unique Melbourne experience at Simply Spanish; the 2018 winner of the 'Best Paella outside of Spain' at the international competition finals in Sueca, Valencia. Moro Masterclasses will delight as you explore flavours and experience Spanish cooking demonstration and olive oil appreciation. Enjoy 5 dishes plus canapes and matching wine, from the king of authentic Valenciana style Paella, Leno Lattarulo of Simply Spanish.