Ravioli Del Barone with Arrabbiata & White Bechamel sauce

Ravioli Del Barone with DIY pasta kit 

Our DIY pasta kit gives home chefs all the ingredients to make a perfect Pizza at home, we do the painstaking prep you get to cook the dish and take all the praise!  

Kit comprises of:  

500 gm Raw pasta 

3 Sauces of your Choice ( Arrabbiata , pesto , bechamel , aglio olio , pumorola)  

4 sachets of chili flakes and oregano  

Pasta dough 
Refined flour or 00 (double zero) flour250 gm
Gluten powder5 gm 
SaltTo taste
Olive oil5 gm 
Water125 gm 
Spinach (cleaned, blanched)75 gm
Parmesan cheese (grated)15 gm
SaltTo taste
PepperTo taste
Ricotta cheese60 gm
Tomato sauce 
Fresh tomatoes500 gm
Olive oil15 gm
Basil10 gm
Cream sauce 
Acasa white sauce powder50 gm
Milk200 gm
Cream (if needed) 
For finishing 
Parmesan cheese10 gm
SaltTo taste
PepperTo taste


Pasta dough
Mix refined flour, gluten powder, salt, olive oil and water together in a bowl. Once mixed, transfer on a hard surface
Knead for about 20 minutes into a tight dough
Cover with plastic wrap or moist cloth and keep aside for 30-40 minutes to rest
Do not use gluten powder if using 00 flour
Spinach ricotta filling
Clean and wash spinach leaves thoroughly.
Blanch in salted boiling water for 30-40 seconds. Remove from water and transfer to chilled/iced water to cool it down
Squeeze off all excess moisture and finely chop spinach with a heavy knife
In a mixing bowl, add spinach, ricotta cheese, grated parmesan cheese, salt, pepper. Mix well and keep in refrigerator
Pasta sheet making
Fix pasta machine on a corner of the table and lock it properly so it will not move while sheeting the dough
Flatten pasta dough a bit with the rolling pin and start sheeting pasta dough with a maximum thickness
Slowly reduce the thickness of the machine while sheeting till desired thickness is reached.
The ideal pasta sheet for ravioli should be 1-1.5mm
Use refined flour to make sure dough will not start sticking while kaming pasta sheets
Ravioi making
Place psata sheet on a well dusted surface.
Place 5 gm spinach ricotta dumplings in equal distance on sheet and cover it with another sheet of same length.
Slowly seal each ravioli using fingers to remove air pockets.
Dust again with little flour and cut into desired shapes using a ravioli cutter or a knife
Blanch in salted boiling water for 30 seconds or till starts floating on top.
Remove from water and chill immediately with icebath or chilled water
Strain off from water, coat with little oil to ensure it does not stick to each other
Tomato sauce
Collect fresh ripe tomatoes, wash well, remove eye of tomato and give cross slit at base of tomato
In salted boiling water, blanch these tomatoes for 30-40 seconds. Remove from water and chill immidiately
Peel off skin and remove seeds. Then blend into semi-fine pulp using habn blender or mixer blender
In a saute pan, heat olive oil, tempre with fresh shredded basil and add tomato pulp
Bring it to boil and then slowly cook on simmer till tomatoes are cooked and desired saucy consistency is reached
Keep it aside
Bechamel sauce
Boil 200 ml of milk in a pan. Whisk in 50 gms of acasa bechame sauce. Mix well till cooked and desired consistency is reached
Add a little quantity of milk if feels too thick
Pasta finishing
In a saute pan, take 70% cream sauce and 30% tomato sauce. Mix well
Season with salt, pepper, and taste
Warm spinach ricotta ravioli and add to sauce. Toss well till evenly mixed. Check seasoning and finish with grated parmesan
Serve in a pasta bowl
  1. Take a big pot fill it with water and bring it to a boil 
  2. Season your water with salt 
  3. Add your Pasta and cook for 8-10 minutes until Al dente 
  4. in a sauce pan bring 450 ml of milk to a boil and add your béchamel powder 
  5. Mix it well until you get a smooth silky consistency 
  6. In a pan add your arabiatta sauce and add your béchamel sauce to make a pink sauce 
  7. mix well on low heat until they make a uniform consistency 
  8. In a pan add your sauce to your pasta 
  9. Add chill flakes and seasonings to taste 
  10. Garnish with parsley and enjoy ! 

Buon Appetito !  

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