A nail biting first episode of the F Word series 5 sees Salvo's restaurant going head to head with Prosecco in a battle to find the best Italian restaurant. Salvo's starter is a delicious vegetarian ravioli recipe, in a tomato butter sauce.
Check out more news and recipes from Gordon Ramsay's F Word
1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.
2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.
3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.
4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.
5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.
6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.
7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.
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Follow the action from series 4 of the F Word
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