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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Sam and Chris: Spinach and Ricotta Runny Egg Ravioli


Olive oil and trimmed snow pea sprouts, to garnish

100g 00 flour
pinch salt
1 egg
1 tsp olive oil
1 bunch English spinach, trimmed
¾ cup ricotta
1/3 cup finely grated parmesan
2 tsp finely grated lemon zest
pinch nutmeg
4 egg yolks

• For an extra flavour hit, try adding 2 tablespoons of chopped fresh herbs (mint, parsley, chives) or a pinch of chilli flakes to the ricotta mixture and garnishing with shaved parmesan or pecorino.

• We used trimmed snow pea sprouts to garnish our dish as they are pretty and delicate. Fresh herbs would work equally as well.

• Nutmeg has a natural affinity with spinach. Add a pinch to any spinach dish.


1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add egg and oil. Whisk lightly with a fork, drawing in flour from sides until mixture is thick. Using your hands, incorporate remaining flour to form a soft pliable dough. Add a little extra flour if dough is sticky or cold water if it is too dry. Dough is correct consistency if your thumb comes back clean when pushed into it.

2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Wrap in cling wrap and rest for 30 minutes. Flatten dough into a rectangle and dust with flour. Pass dough through a pasta machine on the widest setting. Continue to pass dough through pasta machine, dusting with flour and reducing the setting each time until you reach the second last setting and dough is about 2mm-thick. Cut out eight 12cm squares from pasta sheet.

3. To make filling, cook spinach in boiling salted water for 10 seconds. Drain. Transfer to a tea towel in a single layer to drain completely. Squeeze out any extra moisture then finely chop.

4. Combine spinach, ricotta, parmesan, zest and nutmeg in a bowl. Season. Divide ricotta mixture among four of the pasta squares, making a small well in centre of mixture.

5. Place an egg yolk in each well. Lightly brush around ricotta with water and top with a second pasta sheet. Gently press around filling to remove any air bubbles. Press edges to seal. Trim edges to neaten.

6. Cook ravioli, two at a time, in a large saucepan of salted, boiling water, for about 3 minutes. Remove with a slotted spoon and transfer to serving plates. Drizzle with olive oil. Garnish with snow pea sprouts and black pepper.