"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"

“Balanzoni: green ravioli with butter and sage” recipe – “Balanzoni al Burro e Salvia”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Large, juicy and incredibly tasty. These huge, humongous green ravioli are one of the eight marvels of Italian gastronomy!

As all green pasta, originally the flour used to be kneaded with boiled nettles, but spinach is a commonly used substitute of this wild, gets not friendly delicious herb. In this recipe, flour and fresh spinach are processed together from cold. This makes the dough easier to roll out and gives it also a quite rough texture that goes perfectly together with the softness of the filling.

Total Cost: UK/£ 7.75*

Cost/portion: UK/£ 1.55*

Utensils you will need

One Chopping board
One sharp chef knife
One pestle and mortar
One spatula
One frying pan
One wire skimmer
One plate or tray
One kneading board
One long rolling pin or a pasta machine
One scraper
One small bowl
One fork
One zester or grater
One food processor
ONe sharp paring knife or a dough cutter
One 6-8lt saucepan

 

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the “Balanzoni”

  • Eggs - 3 ( or 135gr)

  • Fresh Spinach - 75gr

  • Plain weak four - 300gr (protein percentage from 9,3% to 10,2%)

  • Nutmeg - to taste

  • Back-up flour - 2tbs

  • Flour - as needed

  • click here to follow the full "step by step" recipe for fresh pasta making
  • Fresh water - 5lt

  • Salt - 50gr

  • for the filling

  • "Suited garlic”cloves - 2 [part 1 of 2]

  • Butter - 25gr [part 1 of 3]

  • Mortadella - 150gr

  • Fresh Spinach - 100gr

  • Parmigiano cheese - 75gr

  • Fresh marjoram - about 15gr of leaves

  • Black pepper corns - 3gr

  • Nutmeg - to taste

  • Egg yolk - 1

  • Ricotta - 250gr

  • for the sauce

  • Butter - 30gr [part 2 of 3]

  • "Suited garlic”cloves - 2 [part 2 of 2]

  • Sage - 10 to 12 leaves

  • Salt - a pinch

  • Butter - 20gr [part 3 of 3]

Instructions

  • 1.
    Preparing the pepper, the cheese, and the melted butter with garlic

    • Black pepper corns - 3gr
    • Parmigiano cheese - 75gr
    • Butter - 25gr [part 1 of 3]
    • Suited garlic cloves - 2 [part 1 of 2]

      With pestle and mortar, finely crush the black pepper corns and set aside (step 1 - pic. A).
      With a zester or a grater, finely grate the Parmigiano cheese and divide it in two parts: 50gr for the filling and 25 gr for the sauce. Set aside (step 1 - pic. B).
      Put the frying pan ona very low heat and put 25gr of butter and the unpeeled garlic in it (step 1 - pic. C).

  • 2.
    Making the green “Sfoglia” dough for Balanzoni

    • Eggs - 3 ( or 135gr)
    • Fresh Spinach - 75gr [part 1 of 2]
    • Plain weak four - 300gr (protein percentage from 9,3% to 10,2%)
    • Nutmeg - to taste
    • Back-up flour - 2tbs
    • Flour - as needed

      Thoroughly wash the spinach and dry it with a table cloth. Put the flour and the spinach into the food processor and blend it together with the flour until the spinach gets completely shredded (step 2 - pic. A).
      Place the mixture on the kneading table (step 2 - pic. B).
      Make a well in the centre, brake the eggs and whisk them thoroughly. Place the eggs into the well and grate the nutmeg into it (step 2 - pic. C).
      Mix together and knead until you get a quite smooth and elastic dough. Then, flatten and wrap it in cling film and rest it for 30 minutes (step 2 - pic. D).

  • 3.
    Making the filling for Balanzoni

    • The melted butter and garlic in the frying pan
    • The grated Parmigiano cheese - 50gr [part 1 of2]
    • The crushed black pepper
    • Mortadella - 150gr
    • Fresh Spinach - 100gr [part 2 of 2]
    • Fresh marjoram - about 15gr of leaves
    • Ricotta - 250gr
    • Black pepper corns - 3gr
    • Nutmeg - to taste
    • Egg yolk - 1
    • Butter - 30gr [part 2 of 3]
    • Suited garlic cloves - 2 [part 2 of 2]
    • Sage - 10 to 12 leaves
    • Fresh water - 5lt

      Finely mince the mortadella cutting it first in thin strips and then again crosswise and set aside (step 3 - pic. A).
      Thoroughly wash the spinach and put it into the frying pan with the melted butter and garlic. Season with a pinch of salt and let it soften completely. Do not overcook (step 3 - pic. B).
      Thoroughly wash the fresh marjoram and tare off the leaves. Place them on a chopping board together with the cooked spinach (step 3 - pic. C).
      With a chef knife, mince them together into a fine paste and set aside (step 3 - pic. B).
      Put a large saucepan on a high power heat with 5lt of water and let it come to the boil (step 3 - pic. E).
      Place the spinachand marjoram mixture into a bowl together with the minced mortadella, 50gr of grated Parmigiano cheese, the ricotta cheese and a generous pinch of black pepper. Then grate some nutmeg into it (step 3 - pic. F).
      Brake one egg and separate the yolk and the egg-white. Add the yolk inot the bowl and mix together all the ingredients into a smooth and even paste. Set aside (step 3 - pic. G).
      Into the frying pan you already used for the spinach, put 30gr of butter, 10 to 12 leaves of sage and two garlic cloves. Set the heat to the minimum and let the butter melt and brown lightly while you roll out and shape the pasta (step 3 - pic. H).

  • 4.
    Rolling the dough and shaping the Balanzoni

    • The rested green”Sfoglia” dough
    • The filling

      With a rolling pin or a pasta machine, roll out the rested dough into a 1.5mm thick sheet (step 4 - pic. A-B).
      Cut the sheet into 5x5 inches (13cm) squares. with that amount of dough you should get at least 16 squares. If you end up with some irregular slices, knead them again and roll them out again to obtain more squares (step 4 - pic. C-D).
      Distribute the filling among all the pasta squares using two spoons. Place it in the middle of each square (step 4 - pic. E).
      Fold the square on itself diagonally, match the edges and the corners and seal the dough around the filling using the sides of your thumbs first, then the tips of your fingers. Do not seal together the edges: the dough would be too thick and it would take to long to cook it thorough (step 4 - pic. F).
      Fold the top corner and the edges around the filled centre. Overlap the two twin ends around two fingers and seal them together with the tip of the thumb. Congratulations! You have shaped the first Balanzone! (step 4 - pic. G).
      Do the same with the rest and place them onto a chopping board you have previously dusted lightly with flour. If the dough dries out too quickly, use a brush wet with water to seal the pasta more easily. (step 4 - pic. H).

  • 5.
    Boiling the Balanzoni and making the butter and sage sauce

    • The boiling water - 5lt
    • Salt - 50gr
    • The Balanzoni
    • The melted butter with sage and garlic
    • Black pepper - a pinch
    • Salt - a pinch
    • Butter - 20gr [part 3 of 3]
    • Parmigiano cheese - 25gr [ part 2 of 2]

      Add 50gr of salt into the boiling water. If needed, lower the heat under the saucepan as the water must be simmering in order to cook the pasta without braking the envelop (step 5 - pic. A).
      Drop in half of the Balanzoni and stir gently with a skimmer in order to prevent them from sticking to the bottom or the pan (step 5 - pic. B).
      Meanwhile, turn off the heat under the frying pan: the butter should have melted and brown already. Add the last 20gr of cold butter: it will give the sauce a milky and gentle touch (step 5 - pic. C).
      The Balanzoni will take no longer than 2 and a half minutes to come to the surface and float. Leave them in for another 2 or 2 and a half minutes so the pasta with cook through also where thicker and overlapped. Make sure the water is not boiling so it will not brake the shape (step 5 - pic. D).
      Collect the Balanzoni with a wire skimmer and move them directly into the frying pan. Toss them gently to cover in butter and serve immediately sprinkled with some Parmigiano cheese. Save some sauce for the second half of them. Add some butter if needed (step 5 - pic. E).

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Instructions

  • 1.
    Preparing the pepper, the cheese, and the melted butter with garlic

    • Black pepper corns - 3gr
    • Parmigiano cheese - 75gr
    • Butter - 25gr [part 1 of 3]
    • Suited garlic cloves - 2 [part 1 of 2]

      With pestle and mortar, finely crush the black pepper corns and set aside (step 1 - pic. A).
      With a zester or a grater, finely grate the Parmigiano cheese and divide it in two parts: 50gr for the filling and 25 gr for the sauce. Set aside (step 1 - pic. B).
      Put the frying pan ona very low heat and put 25gr of butter and the unpeeled garlic in it (step 1 - pic. C).

  • 2.
    Making the green “Sfoglia” dough for Balanzoni

    • Eggs - 3 ( or 135gr)
    • Fresh Spinach - 75gr [part 1 of 2]
    • Plain weak four - 300gr (protein percentage from 9,3% to 10,2%)
    • Nutmeg - to taste
    • Back-up flour - 2tbs
    • Flour - as needed

      Thoroughly wash the spinach and dry it with a table cloth. Put the flour and the spinach into the food processor and blend it together with the flour until the spinach gets completely shredded (step 2 - pic. A).
      Place the mixture on the kneading table (step 2 - pic. B).
      Make a well in the centre, brake the eggs and whisk them thoroughly. Place the eggs into the well and grate the nutmeg into it (step 2 - pic. C).
      Mix together and knead until you get a quite smooth and elastic dough. Then, flatten and wrap it in cling film and rest it for 30 minutes (step 2 - pic. D).

  • 3.
    Making the filling for Balanzoni

    • The melted butter and garlic in the frying pan
    • The grated Parmigiano cheese - 50gr [part 1 of2]
    • The crushed black pepper
    • Mortadella - 150gr
    • Fresh Spinach - 100gr [part 2 of 2]
    • Fresh marjoram - about 15gr of leaves
    • Ricotta - 250gr
    • Black pepper corns - 3gr
    • Nutmeg - to taste
    • Egg yolk - 1
    • Butter - 30gr [part 2 of 3]
    • Suited garlic cloves - 2 [part 2 of 2]
    • Sage - 10 to 12 leaves
    • Fresh water - 5lt

      Finely mince the mortadella cutting it first in thin strips and then again crosswise and set aside (step 3 - pic. A).
      Thoroughly wash the spinach and put it into the frying pan with the melted butter and garlic. Season with a pinch of salt and let it soften completely. Do not overcook (step 3 - pic. B).
      Thoroughly wash the fresh marjoram and tare off the leaves. Place them on a chopping board together with the cooked spinach (step 3 - pic. C).
      With a chef knife, mince them together into a fine paste and set aside (step 3 - pic. B).
      Put a large saucepan on a high power heat with 5lt of water and let it come to the boil (step 3 - pic. E).
      Place the spinachand marjoram mixture into a bowl together with the minced mortadella, 50gr of grated Parmigiano cheese, the ricotta cheese and a generous pinch of black pepper. Then grate some nutmeg into it (step 3 - pic. F).
      Brake one egg and separate the yolk and the egg-white. Add the yolk inot the bowl and mix together all the ingredients into a smooth and even paste. Set aside (step 3 - pic. G).
      Into the frying pan you already used for the spinach, put 30gr of butter, 10 to 12 leaves of sage and two garlic cloves. Set the heat to the minimum and let the butter melt and brown lightly while you roll out and shape the pasta (step 3 - pic. H).

  • 4.
    Rolling the dough and shaping the Balanzoni

    • The rested green”Sfoglia” dough
    • The filling

      With a rolling pin or a pasta machine, roll out the rested dough into a 1.5mm thick sheet (step 4 - pic. A-B).
      Cut the sheet into 5x5 inches (13cm) squares. with that amount of dough you should get at least 16 squares. If you end up with some irregular slices, knead them again and roll them out again to obtain more squares (step 4 - pic. C-D).
      Distribute the filling among all the pasta squares using two spoons. Place it in the middle of each square (step 4 - pic. E).
      Fold the square on itself diagonally, match the edges and the corners and seal the dough around the filling using the sides of your thumbs first, then the tips of your fingers. Do not seal together the edges: the dough would be too thick and it would take to long to cook it thorough (step 4 - pic. F).
      Fold the top corner and the edges around the filled centre. Overlap the two twin ends around two fingers and seal them together with the tip of the thumb. Congratulations! You have shaped the first Balanzone! (step 4 - pic. G).
      Do the same with the rest and place them onto a chopping board you have previously dusted lightly with flour. If the dough dries out too quickly, use a brush wet with water to seal the pasta more easily. (step 4 - pic. H).

  • 5.
    Boiling the Balanzoni and making the butter and sage sauce

    • The boiling water - 5lt
    • Salt - 50gr
    • The Balanzoni
    • The melted butter with sage and garlic
    • Black pepper - a pinch
    • Salt - a pinch
    • Butter - 20gr [part 3 of 3]
    • Parmigiano cheese - 25gr [ part 2 of 2]

      Add 50gr of salt into the boiling water. If needed, lower the heat under the saucepan as the water must be simmering in order to cook the pasta without braking the envelop (step 5 - pic. A).
      Drop in half of the Balanzoni and stir gently with a skimmer in order to prevent them from sticking to the bottom or the pan (step 5 - pic. B).
      Meanwhile, turn off the heat under the frying pan: the butter should have melted and brown already. Add the last 20gr of cold butter: it will give the sauce a milky and gentle touch (step 5 - pic. C).
      The Balanzoni will take no longer than 2 and a half minutes to come to the surface and float. Leave them in for another 2 or 2 and a half minutes so the pasta with cook through also where thicker and overlapped. Make sure the water is not boiling so it will not brake the shape (step 5 - pic. D).
      Collect the Balanzoni with a wire skimmer and move them directly into the frying pan. Toss them gently to cover in butter and serve immediately sprinkled with some Parmigiano cheese. Save some sauce for the second half of them. Add some butter if needed (step 5 - pic. E).

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"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
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