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! This is a recipe for the ravioli. To make it into a balanced and complete meal, serve with some more protein and salad or veggies on the side !
Ingredients
Ingredients
For the dough
2 eggs
180 – 200 g wheat flour
For the filling
75 g or 1 package of young spinach
1/4 tsp nutmeg
pinch of basil
pinch of black pepper
1/2 lemon, zested
20 g Parmesan or similar aged cheese
100 g cream cheese
salt to taste
For serving
good olive oil to drizzle over or a pasta sauce
fresh sprouts
Method
Method
It is great if you have the time to make the pasta dough the night before. If you make it on the same day, keep it in the fridge for at least an hour before cooking.
Dough
To prepare the dough, create a pile of flour on a clean wooden surface and make a little hole in the middle of the pile, beat both eggs into it.
Beat the eggs with a fork, slowly adding flour from the edges and finally mixing in all the flour.
Knead the dough with your hands for about 5-7 minutes until it all holds together well and does not split. Roll the dough into a ball, put it in plastic film or wax cloth and let ir rest in the fridge for an hour.
Filling & cooking
Heat the oil in a pan and add the spinach, a pinch of salt and cook for a couple of minutes.
Then leave to cool in a bowl. Once cooled, squeeze out the excess liquid with hands.
Grate the cheese on the finest grater, mix with cream cheese, lemon zest and the spices. Incorporate the spinach.
Taste the filling and add a little bit of salt to taste.
Cover a clean wooden surface with some flour, place down the rested dough and separate it into 2 pieces.
Roll out each piece as thinly as possible while staying intact (it should be transparent enough that you are able to see the surface through it when it is ready).
Then use a spoon to place little chunks of filling in lines on one of the pasta sheets. Leave enough space between them (approx. width of one finger).
Then cover it with the other pasta sheet and firmly press down with a finger in the spaces between the filling so that the pasta sheets would stick together there.
Cut the pasta sheets along these grooves in between the fillings. You can also use a small glass to cut it in circles and then make tortellini. Once you separate them, do not put them in one pile, but next to each other, otherwise they will stick together.
Cook the finished ravioli in boiling water (put them into the pot a few at a time so they don't stick together). Cook for 5 - 7 minutes depending of the tickness of pasta. They should rise up (start floating) and then be cooked for a couple more minutes.
When ready, drain and serve with olive oil or pasta sauce.
Time: 20 minutes + 25 minutes
Portions: 2
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