If you’re a lover of Italian cuisine, then you’re probably not a stranger to ravioli. A staple dish in Italy, ravioli is a versatile meal that can be filled with a variety of ingredients such as cheese, meat, or vegetables. Nowadays, there are many variations of ravioli dishes that you can find on menus across the world, from classic flavors to contemporary twists.

One renowned chef who has a ravioli dish that has become a fan favorite is Stefano Baiocco. Chef Baiocco is a Michelin-starred chef at the renowned Il Ristorante Trussardi alla Scala in Milan, Italy. He created the spinach ravioli recipe that has become a signature dish at the restaurant, loved by its diners both locally, and abroad. The recipe is simple enough that you can recreate it in your own kitchen, and here’s how:

Ingredients:

For the pasta dough:

– 2 cups all-purpose flour
– 2 large eggs
– 2 tbsp olive oil
– 1/2 tsp salt

For the spinach filling:

– 500g fresh spinach leaves
– 1/2 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1/4 tsp grated nutmeg

For the tomato sauce:

– 800g canned polpa (pureed tomatoes)
– 1/2 cup chopped onion
– 2 garlic cloves, minced
– 2 tbsp olive oil
– Salt and pepper, to taste

Instructions:

1. To prepare the pasta dough, mound the flour in a bowl, make a well in the center, and add the eggs, olive oil, and salt. Using a fork, stir the eggs and oil into the flour, gradually incorporating the flour from the edges until a dough forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic, approximately 10 minutes. Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes.

2. To make the spinach filling, first, clean and wash the spinach leaves and then blanch them in boiling water for a few minutes until wilted. Drain the spinach, allow it to cool, and then chop itfinely. Mix the chopped spinach with ricotta, Parmesan cheese, salt, pepper, and nutmeg, combining them until they form a smooth mixture.

3. Take the pasta dough and divide it into two pieces. Roll out one half of the dough into a thin sheet, about 1/16th of an inch thick. Then, using a cookie cutter or a ravioli cutter, make circles of the desired size. With a pastry bag or a spoon, place some of the spinach filling in the center of each round. Brush the edges of the dough with water or beaten egg, then place another round of dough on top, pressing the edges together to seal.

4. In a large pot of salted water, cook the ravioli for about 3-4 minutes, or until they float to the surface.

5. To make the tomato sauce, sauté the chopped onions and garlic in olive oil until translucent. Add the canned polpa, season with salt, and cook for about 10 minutes.

6. Serve the ravioli topped with the tomato sauce, and garnish with fresh basil leaves and grated Parmesan cheese.

Voila, you now have Stefano Baiocco’s spinach ravioli recipe in your hands! This dish is perfect for a special occasion, or even just a casual dinner with friends and family. It’s also a great way to sneak in some vegetables into your meal, while still enjoying a delicious Italian classic. Don’t be afraid to also experiment with the filling or sauce – you never know, you might just create a new signature dish of your own!

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