Seasonal Greens Ravioli | Jamie Cooks Spring | Channel 4, Mondays, 8pm

Spinach, kale, Swiss chard… all bang in season right now, and a great way to get more veggies into your diet, especially with this delicious creamy ravioli recipe! If you’ve never tried making homemade ravioli, this is a great opportunity for some hands-on experience working with dough. What’s more, I’m channelling all the beautiful nonnas I’ve met over the years by using a rolling pin for the pasta… no pasta machine in sight!

Check it out on my brand new TV program, Jamie Cooks Spring. Mondays, 8pm, Channel 4, or stream it online: https://www.channel4.com/programmes/jamie-cooks-spring

Also check out the full recipe on the Jamie Oliver website: https://www.jamieoliver.com/recipes/ravioli-recipes/seasonal-greens-ravioli/

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I’m going to show you that spring greens can be super special and there’s loads of different types in season right now that you can use as a gorgeous filling for these impressive seasonal greens [Music] ravioli so what I’m going to do today is show you the most beautiful but very humble homemade spring greens ravioli but I’m also going to use anything leafy and green that’s bang in season so that includes things like spinach that’s fresh from the garden but it’s all over the supermarkets kale Swiss chard delicious of course when you buy pasta dried stuff it’s fantastic but making your own is another level so 300 gr of soft flour this is Tipo 0000 it’s very fine like talcon powder you can find it in the supermarkets no worries into there we’re going to use two eggs then I’m going to take four eggs out and I’m going to take just the yolks with my fingers very carefully by using the yolks you’re enriching your pasta just hug it and then down it goes here I’ve got egg whites that will go in a bag in the freezer for another day for making merang and things like that have a little whisk up use the fork to bring in the flour so what we want is a lovely soft elastic smooth dough what we’re essentially trying to make is an edible version of Play-Doh when we were kids need this for like 4 minutes and you can see it getting really nice and tight get yourself a little wet cloth like this leave it for like half an hour to chill out and relax and then you can stretch it like that beautiful now if you see spring greens they’re in season run for it go for it koos chars like mix it up get yourself a large casserole style pan I’m going to get some lemon with some garlic just take a few cloves from this beautiful garlic here this is semi new season you can see it’s nice and soft but any garlic is good into the pan with some olive oil we’ll slice up the garlic just like roughly slice it any old how doesn’t have to be perfect I want to use a little bit of dried chili right I don’t want to feel the heat from the chili I just want it in the background a nice little pinch put some lemon zest into there the flavors is Spectacular Now the spinach the stalks are nice soft and edible then you can keep them on the kale grab the stalk and take that off like that and then you’re left with the leaf and then in with the spring Greens in no time at all we’re sizzling down the greens a little squeeze of lemon juice a nice pinch of salt and pepper and those mixed greens are going to be absolutely delicious take this out and put put it onto a board and just let it cool down for a second what we need to do to get it inside the ravioli is have a carrier right and good old mashed potato is actually a carrier for a ravioli filling I’ve got some new potatoes cuz that’s what’s in season right now and I’ve just cooked a few so about the same volume of potatoes as the mixed greens mash up then we’re going to use some cheese parmesan is just delicious and fantastic for seasoning things like this and then half as much in the peino this is more Tangy a little pinch of salt and a little squeeze of lemon juice now you can see how the potato has given you a nice form so we’ll just take some little bows like that make more than you need and they freeze amazingly and you can cook from Frozen in boiling water takes about 4 and 1 half minutes to cook all the way through let’s make some pasta I want to do it old school non a style with a rolling pin no machine no flash kit so I’ll take half of this pasta always wrap it up when you don’t use it let’s put some flour down look at that much more stretchy really nice we get rolling roll out this pasta to the biggest sheet you can that it’s lovely it doesn’t matter what shape it is now we got the pasta like this I’m just going to slice it up like that and we’ll make some ravioli now one thing you can do first this is a cheat the ners would never do this you get like those little Spritz Waters and you put that over the top The Rustic way would be to use a brush and water then you take your little balls and place it here and then Give It 2 in and another one there and I’m going to take these over and I’ll make some more a little bit later I’m just going to Simply grab the two ends like this and then just one two three go like that and once you’ve done that I’m going to let it just stick on that end so we’ll take this end and we’ll stick it and then I use my thumb to go down on it like that it’s not complicated but we’re literally flushing the air out so over we go push it down always a joy never a chore take the ravioli make sure it’s all nicely sealed and I’m going to use my cutter to cut the edge they’re actually sealing the pasta in the most beautiful way so we’ll run that down the length like this so there you go beautiful little homemade raviolis right boiling water it’s been seasoned with salt plop this in these are going to cook for about 3 minutes and then what I want to do is create a nice little flavored butter to serve it in I’m going to add a little oil first and I’m going to fry some seasonal herbs we’ve got purple stage classic with ravioli and you only need like a few leaves they’re like little crisps so fragrant and delicious you can also put a few bits of oregano then I’m just going to put a little knob of butter in steal a little bit of the cooking water from the ravioli and that will form like a little natural sauce so now we can take the raviolis I’ve had 3 or 4 minutes they’ plumped up nicely shake it around in that lovely Herby butter turn the heat off I’ll steal a little bit of the cooking water and just let that Sizzle you know now it’s off the heat a little bit of Parmesan and with the fat and the cooking water you’re going to create like a cream you see that so it looks creamy and there’s no cream G anywhere near it and then I’m just going to Plate it up oh gorgeous now I just finish it with a little parmesan just a long stroke and maybe a little pinch of black pepper out of your humble mixed spring greens we have made something incredibly delicious let’s try some come [Music] on this is what celebrating spring is all about making beautiful things out of what’s in season and what’s in your fridge Joy pure joy