RAVIOLI BURRATA, SPINACI E PARMIGIANO REGGIANO BURRATA RAVIOLI WITH SPINACH AND PARMIGIANO REGGIANO
意式饺子配菠菜及帕玛森芝士

新鲜意面面团400克

菠菜200克

意大利乳清奶酪200克

鸡蛋1个

帕玛森芝士150克

鸡汤100毫升

黄油100克

盐适量

白胡椒适量

400g fresh pasta dough

200g spinach

200g ricotta

1 egg

150g Parmigiano Reggiano

100ml chicken stock

100g butter

Salt, to taste

White pepper, to taste

制作

用压面机将新鲜意面面团压制成薄面片，然后将面片切成数个边长为4厘米的正方形面皮。

将菠菜洗净，放入沸水中焯一下，用手将多余的水分挤出，随后切碎。

搅拌机中加入菠菜、意大利乳清奶酪、蛋黄，再加入帕玛森芝士和盐，混合搅拌均匀。将混合后的馅料放入一个裱花袋中。

把馅料挤在面皮中间，用水把面皮的四周浸湿，将面皮折成三角形，再用叉子把面皮的边缘封上。

制作酱汁。在平底锅中加入鸡汤和黄油，文火加热至汤汁浓稠，用白胡椒调味。

另取锅，将意大利饺子在沸水中煮2分钟，随后，将饺子捞入酱汁锅中，加少许盐调味。放入帕玛森芝士，再加热1分钟即可。

Prepare the dish

Using a pasta machine, roll out the pasta dough very thinly. Cut the pasta dough into 4cm squares.

Wash and boil the spinach then press with your hands to remove any excess moisture. Chop into small pieces.

In a large mixing bowl, mix the spinach, ricotta, and the egg yolk, add the Parmigiano Reggiano and the salt and mix very well. Put the mixture in a piping bag.

Now, place some of the filling in the centre of each square of pasta. Spray some water on the edges of the pasta squares and fold them in half to get a triangle. Use a fork to seal the edges.

Now prepare the sauce. In a sauté pan, heat the chicken stock and the butter over a gentle heat and reduce gradually. Season with white pepper.

In another pot, boil the ravioli for about 2 minutes and then add them to the sauce, adding salt if needed. Add some more Parmigiano Reggiano and cook for another minute, then plate up.