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Ravioli Stuffed With Spinach And Ricotta CheeseIn White Sauce

Serves Up to 6 People 3 meat balls each


300 g flour
100 g semolina
4 eggs
600 g spinach
400 g Ricotta cheese (can substitute with thick, hung curd)
400 g butter
50 g Parmesan cheese
30 g fresh sage or 10 g dried sage
Salt to taste
Black pepper to taste


1. Blanch the spinach and chop it fine.
2. Mix the spinach with Ricotta cheese.
3. Add salt, freshly ground black pepper, 10 g of the Parmesan cheese and 1 egg.
4. Make a dough of 3 eggs, flour and semolina.
5. Knead and roll out into lasagne sheets.
6. Spread the sheet and place the spinach mixture in small quantities on the sheet.
7. Baste with a little water around the edges of the filling.
8. Put another sheet of lasagne on top.
9. Cut into roundels around each filling with a cutter.
10. Blanch the ravioli in boiling salted water for a minute.
11. Melt butter and add the boiled ravioli.
12. Toss in the butter.
13. Add sage.
14. Decorate seven pieces on a plate and sprinkle Parmesan cheese on top.
15. Malfatti are hand made, slightly uneven ravioli or dumplings 16. Make a light bechamel sauce

bechamel sauce


15fl oz/425ml milk
a few parsley stalks
1 bay leaf
1 blade of mace or a pinch of powdered mace (optional)
10 whole black peppercorns
1 slice onion, 1/4 inch (5 mm) thick
1�oz/40g butter
�oz/20g plain flour
salt and freshly milled black pepper

Preparation method

First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.

All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.

Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.