INGREDIENTS:
- 2 large eggs plus 1 yolk
- 40g boiled, squeezed spinach
- 300g pasta flour (00 is best), plus extra for dusting
- 2 pinches of salt
- 1/2 cup full fat ricotta, blended smooth in a food processor with a pinch of salt
- 1/4 cup Parmesan (you can never have enough!)
- 2 cups lightly roasted chicken stock (use the best you can get, no box stock!)
- Black pepper to finish, freshly cracked
TO PREPARE:
TO MAKE THE DOUGH:
- Make sure the spinach is cooked in heavily seasoned boiling water. You want to cook it for at least 3-4 minutes so that it breaks down and purees very smooth. Shock it in ice water and then squeeze the living hell out of it to get out as much water as you can. Any extra spinach you have will freeze great!
- In a blender, puree the spinach, eggs and a couple pinches of salt on high until very smooth and bright green
- Put the pasta flour onto a large and clean work surface, make a well in the centre and pour in the spinach and egg puree. With a fork, slowly stir the puree while incorporating the inner edges of the flour until you have a lumpy/shaggy dough. Once all the flour has been mixed through, get your hands in there and bring the dough together and knead it until it's very smooth and cohesive. If it feels wet - dust more flour over top, if it feels too dry - flick some water over the dough with your fingers. Once the dough is made and in a tight ball, wrap it with plastic wrap and let rest for at least 30 minutes
TO MAKE THE 'SPOJA':
- Roll your dough out on a lightly floured surface, just thin enough to feed it though your pasta roller
- Put the dough through your roller until you reach your thinnest setting, then fold the sheet onto itself into a rectangle so you can start the process over again. This creates strength and silkiness to the dough which ultimately gives it a better chew and texture
- Put your folded dough through your pasta roller as before, flouring the surface when needed. Finish on your second to last setting
- Cut your pasta sheet in half you so you have two equal pieces. Make sure your sheets are not overly floured or dry as you want them to stick together when you finally cut your little dumplings
- On one sheet of the pasta, spread out the ricotta in a thin and even layer right to the edges. Grate over a small amount of Parmesan on top of the ricotta
- Take your second sheet of pasta and gently drape it over the ricotta starting from one end and making your way to the other end. Very lightly pat it down with your hand to make sure it is all flat
- Very gently tap the top of your filled sheet with a fork to release any air pockets, ensuring not to poke through the bottom dough layer
- Using a fluted wheel cutter, cut even strips of the filled sheet, effectively sealing the dough with the ricotta inside. Then cut the opposite way, making stamp sized little dumplings
TO FINISH:
- Heat up your chicken broth and season lightly with salt and pepper
- Cook your stuffed pasta in seasoned boiling water for no more than two minutes. Pull them out gently with a sieve and place into warm bowls
- Ladle your chicken broth over your pasta and sprinkle over more grated Parmesan and black pepper
