This delicious seasonal greens ravioli from Jamie Oliver is a quick and easy pasta dish packed with fresh, vibrant flavors. The creamy filling of mixed greens, Parmesan, and new potatoes pairs perfectly with homemade pasta. It’s a simple yet impressive meal that’s easily customizable with whatever greens you have on hand.
Ingredients Needed
Pasta:
- 300g (2 ½ cups) Tipo ‘00’ flour, plus extra for dusting
- 6 large free-range eggs
Filling:
- 150g (1 cup) new potatoes
- 2 cloves of garlic
- Olive oil
- 1 good pinch of dried red chili flakes
- 1 lemon (zest and juice)
- 150g (5 ½ oz) mixed seasonal greens (such as spring greens, kale, spinach, Swiss chard)
- 30g (1 oz) Parmesan cheese (plus extra to serve)
- 15g (½ oz) pecorino cheese
- 4 mixed sprigs of sage and oregano
- 1 knob (1 tbsp) unsalted butter
How To Make Seasonal Greens Ravioli Pasta
- Make the pasta dough: Pile the flour into a large bowl and make a well in the center. Crack in 2 eggs, then separate the remaining eggs and add the yolks to the well (save the egg whites for another use). Whip up the eggs with a fork, gradually bringing in the flour, adding a splash of water if needed. When it becomes too hard to mix, use your hands to bring the dough together into a ball. Knead the dough on a floured surface for about 4 minutes, until smooth and elastic. Cover with a damp tea towel and let it rest for 30 minutes.
- Prepare the filling: Boil the potatoes in salted water until tender, then drain and leave to steam dry. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic, chili flakes, and half the lemon zest, frying until golden and fragrant. Wash the greens, discard tough stalks, and tear them into the pan. Stir until wilted, then squeeze in some lemon juice and season with salt and pepper. Remove from the pan, chop finely, and mix with the mashed potatoes. Grate in the Parmesan and pecorino, season with salt, pepper, and more lemon juice. Roll the mixture into 3cm (1-inch) balls.
- Make the ravioli: Cut the pasta dough in half, wrap one piece in plastic wrap, and store it in the fridge (for up to 3 days) or freezer for later. Roll out the remaining dough on a floured surface to 1mm (1/16-inch) thick. Cut into long 14cm (5 ½-inch) strips. Place the filling balls along one side of each pasta strip, spacing them 5cm (2 inches) apart. Lightly brush the exposed pasta with water, then fold the sheet over the filling. Seal the edges around the filling, pushing out any air, and cut into squares.
- Cook the ravioli: Boil the ravioli in salted water for 3 minutes, cooking 2 portions at a time.
- Make the sauce: While the ravioli is cooking, heat a little olive oil in a pan over medium-high heat. Add the sage and oregano leaves and fry until crispy and fragrant. Add the butter and a spoonful of pasta cooking water to create a silky sauce.
- Combine and serve: Transfer the cooked ravioli straight into the frying pan, adding extra pasta water if needed. Turn off the heat, toss the ravioli in the sauce, and grate over extra Parmesan. Finish with a sprinkle of black pepper and serve.
Recipe Tips
- Use fresh seasonal greens: The key to a flavorful ravioli is using a mix of fresh, tender greens. Kale, spinach, and Swiss chard work best for a vibrant filling.
- Don’t rush the dough: Knead the pasta dough for at least 4 minutes to make it smooth and elastic. This helps the ravioli hold together better when cooked.
- Roll the dough thin: Aim for 1mm thickness when rolling out the dough. This ensures the ravioli cooks evenly and isn’t too doughy.
- Seal the ravioli properly: Press out any air around the filling and seal the edges tightly. This prevents the filling from leaking out while cooking.
- Cook ravioli in batches: Boil 2 portions at a time to avoid overcrowding the pot. This ensures each ravioli cooks perfectly without sticking together.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover ravioli cool to room temperature before storing. Place the ravioli in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the ravioli to cool completely, then place them in a single layer on a baking tray. Once frozen, transfer them to a freezer-safe container or bag. You can freeze for up to 1 month. To serve, thaw the ravioli in the fridge overnight before cooking as directed.
- Reheat: Heat a little olive oil or butter in a frying pan over medium heat. Add the ravioli and cook for 2-3 minutes, turning gently until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 345
- Total Fat: 14.9g
- Saturated Fat: 5.5g
- Total Carbohydrate: 39g
- Dietary Fiber: 1.6g
- Sugars: 1.4g
- Protein: 14.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Pesto Pasta Recipe
- Jamie Oliver Speedy Salsa Pasta
- Jamie Oliver Chestnut Carbonara Pasta
- Jamie Oliver Christmas Carbonara Pasta
Jamie Oliver Seasonal Greens Ravioli Pasta
Description
This delicious seasonal greens ravioli from Jamie Oliver is a quick and easy pasta dish packed with fresh, vibrant flavors. The creamy filling of mixed greens, Parmesan, and new potatoes pairs perfectly with homemade pasta. It’s a simple yet impressive meal that’s easily customizable with whatever greens you have on hand.
Ingredients
Pasta:
Filling:
Instructions
- Make the pasta dough: Pile the flour into a large bowl and make a well in the center. Crack in 2 eggs, then separate the remaining eggs and add the yolks to the well (save the egg whites for another use). Whip up the eggs with a fork, gradually bringing in the flour, adding a splash of water if needed. When it becomes too hard to mix, use your hands to bring the dough together into a ball. Knead the dough on a floured surface for about 4 minutes, until smooth and elastic. Cover with a damp tea towel and let it rest for 30 minutes.
- Prepare the filling: Boil the potatoes in salted water until tender, then drain and leave to steam dry. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic, chili flakes, and half the lemon zest, frying until golden and fragrant. Wash the greens, discard tough stalks, and tear them into the pan. Stir until wilted, then squeeze in some lemon juice and season with salt and pepper. Remove from the pan, chop finely, and mix with the mashed potatoes. Grate in the Parmesan and pecorino, season with salt, pepper, and more lemon juice. Roll the mixture into 3cm (1-inch) balls.
- Make the ravioli: Cut the pasta dough in half, wrap one piece in plastic wrap, and store it in the fridge (for up to 3 days) or freezer for later. Roll out the remaining dough on a floured surface to 1mm (1/16-inch) thick. Cut into long 14cm (5 ½-inch) strips. Place the filling balls along one side of each pasta strip, spacing them 5cm (2 inches) apart. Lightly brush the exposed pasta with water, then fold the sheet over the filling. Seal the edges around the filling, pushing out any air, and cut into squares.
- Cook the ravioli: Boil the ravioli in salted water for 3 minutes, cooking 2 portions at a time.
- Make the sauce: While the ravioli is cooking, heat a little olive oil in a pan over medium-high heat. Add the sage and oregano leaves and fry until crispy and fragrant. Add the butter and a spoonful of pasta cooking water to create a silky sauce.
- Combine and serve: Transfer the cooked ravioli straight into the frying pan, adding extra pasta water if needed. Turn off the heat, toss the ravioli in the sauce, and grate over extra Parmesan. Finish with a sprinkle of black pepper and serve.
Notes
- Use fresh seasonal greens: The key to a flavorful ravioli is using a mix of fresh, tender greens. Kale, spinach, and Swiss chard work best for a vibrant filling.
- Don’t rush the dough: Knead the pasta dough for at least 4 minutes to make it smooth and elastic. This helps the ravioli hold together better when cooked.
- Roll the dough thin: Aim for 1mm thickness when rolling out the dough. This ensures the ravioli cooks evenly and isn’t too doughy.
- Seal the ravioli properly: Press out any air around the filling and seal the edges tightly. This prevents the filling from leaking out while cooking.
- Cook ravioli in batches: Boil 2 portions at a time to avoid overcrowding the pot. This ensures each ravioli cooks perfectly without sticking together.
Jamie Oliver Seasonal Greens Ravioli Pasta