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Spinach and Ricotta Ravioli with Broccoli and Muscatels

Try this amazing Matt Moran pasta recipe!

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  • 1 head broccoli, cut into florets

  • 200 g chilled salted butter, diced

  • 2 ruby blood oranges, segmented

  • ½ cup muscatels

  • 2 tablespoons pine nuts, toasted

  • ¼ cup mint leaves

  • 40 g parmigiano reggiano (optional)

  • Pasta dough

  • 500 g fine semolina

  • 9 egg yolks (reserve a little of the egg white for the ravioli)

  • 3 whole eggs

  • 2 teaspoons olive oil

  • A generous pinch of salt

  • Spinach and ricotta filling

  • 1 bunch of English spinach, washed and trimmed

  • 1/3 cup fresh firm ricotta

  • 1 tablespoon pine nuts, toasted

  • ½ lemon, finely grated zest

  • Pinch of finely grated nutmeg

  • Salt and pepper


  • 1.

    To make the pasta dough, make a pile of semolina on a work bench, make a well in the centre, then add the yolks, eggs, olive oil and salt. Mix the semolina into the egg mixture

  • 2.

    With a fork, pulling in the semolina from the edges first, then gradually incorporating more until the dough comes together.

  • 3.

    Knead for a few minutes until smooth, wrap in plastic wrap

  • 4.

    And rest at room temperature for 20-30 minutes.

  • 5.

    While the pasta dough rests, to make the filling blanch the spinach in a large saucepan of boiling salted water for 30 seconds or until just wilted, drain and refresh under cold running water.

  • 6.

    Drain once again and squeeze out all excess water with your hands.

  • 7.

    Finely chop the spinach and combine in a bowl with the ricotta and pine nuts, lemon zest and nutmeg, season to taste and mix well, then divide mixture into 12 balls.

  • 8.

    To make the ravioli, set a pasta machine to the widest setting, divide the dough in half, then roll each piece through about ten times, each time folding the pasta on itself, dusting with semolina well as you go to prevent the dough sticking. Start to tighten the rollers by changing the dial on the pasta machine notch by notch, rolling, flouring and folding as you

  • 9.

    Go until pasta is 2-3mm thick.

  • 10.

    Cut out 24 7cm rounds with a pastry cutter and place a ball of filling in the centre of half the rounds.

  • 11.

    Brush lightly around edges with reserved egg white and place another pasta round over the filling.

  • 12.

    Pinch and press the edges together, making sure to push the air out.

  • 13.

    Push with blunt edge of 5cm pastry cutter over the filling to make perfectly round ravioli, then trim edges with 7cm cutter once again and set aside on a tray dusted with semolina.

  • 14.

    Cook the ravioli and the broccoli in a large saucepan of boiling salted water for 2-3 minutes, then remove with slotted spoon, drain well and arrange on warmed plates.

  • 15.

    Meanwhile, heat the butter in a saucepan over high heat for 2-3 minutes or until it foams and turns a light golden colour. Add the orange segments, muscatels and toasted pine nuts and toss to combine, then spoon over the ravioli. Scatter some mint and shaved Parmigiano-Reggiano if desired and serve.


This Recipe Perfectly Matched by Dan Murphy's

Matt’s Homemade Pasta – Philip Shaw No.17 Merlot CabernetSauvignon

An absolute find of a wine; plush and fresh yet herb dried, gorgeous plum and rosemary length, lapping up the pasta as a sauce of distinction.


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