Brillat Savarin FR

Ravioli with spinach
and Brillat-Savarin

Preparation: 1h

Repos: 2h

Cooking time: 5 min

Ingredients for 4 people:

For the dough:

  • 300 g of flour
  • 3 eggs
  • 1 tbsp of olive oil
  • 1 pinch of salt

For the filling:

  • 400 g of fresh spinach
  • 60 g of Brillat-Savarin
  • 1 tbsp of olive oil
  • Salt and pepper

Pour the flour into the blender mixing bowl, add the salt then the eggs and the olive oil. Use the hook attachment to mix it all together. If the dough seems a bit dry, add a little water (the dough should be flexible). Shape it into a ball, cover in Clingfilm and leave to rest in the fridge for 2 hours.

Wash the spinach, then remove the central vein with a knife. Cook for a few minutes in a large volume of salted water. Drain well to remove as much water as possible. Chop the spinach roughly and cut the Brillat-Savarin into small pieces. Mix everything together gently with a fork, adding a small amount of olive oil.

Once the dough has rested, cut it into 4 pieces. Put it through the pasta maker several times until you have a smooth dough (adjust the pasta maker to produce a dough that’s more or less thick, to suit your taste).

Spread out a sheet of dough on a lightly-floured worktop. Places small balls of filling on the dough at regular intervals, taking care to leave room for shaping the ravioli. Use a small brush to lightly moisten the dough between the small balls of filling (this will help to weld the ravioli together). Place a second sheet of dough over the first one. Cut out the ravioli using a pastry-cutter. Use your fingers to weld the ravioli together.

Carry on until you run out of dough. The number of ravioli depends on their size and thickness (approximately 4 people).

Bring a large volume of salted water to the boil and plunge the ravioli in for a few minutes (as the pasta is fresh, it will cook quickly). The ravioli are cooked when they rise to the surface.

Remove them from the water, drizzle on some olive oil, season and serve.

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