SPINACH AND RICOTTA RAVIOLI
Since making pasta is one of my favorite things, of course, I had to make home made ravioli. Have you ever made homemade pasta? It’s nothing like store-bought pasta. Homemade pasta is a whole other story. I want to tell you guys that these delicious little ravioli are easy to make. I think they would be even easier if you have a pasta maker ( don’t worry if you don’t, I make all by hands). When it comes to choosing your filling, be creative. There are no wrong answers and whatever you choose will be delicious. I made this witch garlicky spinach and ricotta, one of my favorite combinations. I really can’t begin to describe how much we all loved this ravioli. I am quite lazy when it comes to kneading, this is why I combined all pasta ingredients in my stand mixer. You can do it by hand if you don’t have a stand mixer.
- water optional
- 3 eggs
- 300 grams flour
- 200 grams baby spinach
- 2 cloves of garlic, minced
- 1 tbsp lemon juice
- 1 tbsp butter
- 200 grams ricotta cheese
- 3 tbsp parmesan cheese
- black pepper
- To make the pasta. Mix the eggs and flour until well incorporated, if its to dry add a bit of water and more flour if it is to wet. If you are not using a stand mixer when the dough begins to come together, start kneading the dough with both hands.
- The dough should be elastic and not sticky. Wrap it in plastic wrap and let rest for about 30 minutes.
- In the meantime, prepare the filling. Heat butter in a pan, add the garlic and saute for a minute. Add the spinach and cook for 2-3 minutes just until wilted. Transfer it to a colander and let cool slightly, then squeeze out any excess liquid.
- Roughly chop the spinach. In a medium bowl, mix the ricotta, lemon juice, salt pepper, cheese, and spinach, mix well. Set aside
- Cut the dough in half and start rolling it with your rolling pin or pasta machine. Roll it until it’s paper thin.
- Cut the favorite shapes, or use shape mold.
- Bring a large pot of salted water to the boil. Add a tablespoon of oil, reduce the heat and gently cook the ravioli in batches for 2-3 minutes. Remove from the water, drain and keep warm.
- Serve the ravioli with the sauce of choice, I served mine with browned thyme butter and some parmesan.