Green ravioli with gazpacho sauce

Ingredients (for 36 ravioli)
For the dough
250 g of 100% Italian Wheat Semolina
60 ml of water
125 g of spinach
2.5 g of salt

For the filling
300 g of almond ricotta
1 organic lemon, zest
Salt and pepper to taste

For the gazpacho
500 g of tomatoes
1/2 cucumber
1/2 small onion
1/2 clove of garlic
1/2 red bell pepper
80 g of stale bread + a few tablespoons of water
30 ml of extra virgin olive oil
100 ml of water
Salt and pepper to taste

Procedure
For the gazpacho
Coarsely chop the bread, place it in a bowl, and moisten it with a few tablespoons of water. Meanwhile, wash all the vegetables under running water and clean them thoroughly: peel the cucumber, remove the seeds and stem from the bell pepper, peel the onion and garlic, and remove the stems from the tomatoes. Now transfer all the ingredients to a blender and blend until smooth and homogeneous, then season with salt and pepper and refrigerate for at least two hours.

For the pasta
Wash the spinach thoroughly, removing any traces of dirt, then drain and dry it well. Next, transfer it to a deep pot and let it wilt completely over low heat, stirring occasionally to prevent it from sticking to the bottom. When it’s ready, purée it with an immersion blender until smooth, then set it aside. In the bowl of a stand mixer—or in a large bowl if kneading by hand—combine the semolina and salt and mix well. Then add the spinach puree and water and begin kneading. Continue until you have a smooth, uniform dough: if it seems too dry, add a little more water and continue kneading until it becomes firm. Finally, cover it with plastic wrap and let it rest at room temperature for at least half an hour.

For the filling
In a bowl, combine the almond ricotta, the grated lemon zest, salt, and pepper, then mix thoroughly. Place the filling in the refrigerator to let the flavors meld.
Once the resting time is up, take the dough and roll it out using a pasta machine or a rolling pin until it is thin. Place the dough on a work surface lightly dusted with semolina, and proceed to shape the ravioli using a mold, a pasta cutter, or a single-piece cutter. Now fill the ravioli with the ricotta filling using a pastry bag, then cover with a second layer of dough, pressing the edges together firmly. Turn the ravioli out onto a surface dusted with semolina and cut them with a pasta wheel, then cook them in plenty of boiling water for about two minutes, until they float to the surface. Serve them on a bed of cold gazpacho and finish with a drizzle of extra virgin olive oil.

In collaboration with Essenza Vegetale