Spinach and Ricotta Ravioli
This recipe uses my basic pasta dough which is one of my other recipes and adds aprox 50 mins including waiting time to the prep of this one. You will need a pasta machine or a rolling pin and a shot or wine glass for this recipe.
- 200g Freshly Made Pasta Dough
- Riccota cheese 1 tub
- A Large bag of Spinach leaves
- Fresh Basil
- Salted butter
- Olive Oil
Level of difficulty Easy
Preparation time 35mins
Cooking time 8mins
Cost Average budget
Add a glug of olive oil to a large pan and allow to heat. Once heated a 1 clove of chopped garlic and aloow to cook for 1-2 mins. Add the entire bag of washed spinach, season with salt and pepper and cook until wilted.
Combine the nutmeg in a bowl with the ricotta and a little pepper and stir well. Once the spinach is wilted remove from heat and combine with the nutmeg ricotta mix and set aside.
Take you fresh pasta dough an cut into small sections. Using the pasta machine or a rolling pin work the dough, a section at a time, until roughly 5mm or under. Place the flat pasta sheet on a floured surface with a spoon layer on some of the mince mixture we made before and cover with a second sheet using a wine or shot glass press down and cut out your ravoili. You may need to press down around the edges to ensure it is secure. Repeat this process with the rest of the dough.
Cook you ravioli in boiling water with a pinch of salt and little olive oil. The pasta cooks quicky and is easily ready in 8 mins. In a pan melt a generous knob of salted buter and add to it fresh chopped basil leaves and toss in the cooked ravioli. Done.
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