Ravioli with ricotta and spinach

Make pasta at home! Ravioli without pasta machine. Classic spinach and ricotta ravioli.

Dough

Not too dry and not too wet! Careful not to make it too dry as it can cause the rolling out process to be harder and longer. Keep it moist but not too wet.

Filling

You can taste the ricotta with a good balance between sourness of lemon and saltiness from butter in the sauce

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Total time: 2 hours

Makes 2-3 servings

Ingredients: 200g pasta/plain flour

2 egg

1 tbsp olive oil

1/8 tsp sea salt

Pinch of pepper

3 handfuls of spinach

2 tbsp Grana Padano

1 tsp Thyme

4 garlic cloves (minced)

Pinch of sea salt

pinch of pepper

1/4 of a lemon

3 tbsp Unsalted butter

1 tsp dried sage

1tsp dried thyme

1 tbsp sliced almonds (optional garnish)

Method:

1. Place flour on your kneading counter. Make a well in the middle and break 2 eggs in the middle. Add in the olive oil, salt and pepper in the middle on top of the eggs. Using a fork, beat the eggs and slowly incorporate the flour in bit by bit. Once combined, knead the dough for 5 minutes until it becomes smooth. Rest the dough 15 minutes.

2. To make the filling, blanch the spinach and chop into small pieces. In a bowl, mix in the blanched spinach, Grana Padano, thyme, minced garlic, salt and pepper.

3. Roll out the ravioli dough using an ‘up and down’ direction and not ‘right and left’ until it becomes a rectangle. Fold the ends in to the middle and roll the dough out again into a rectangle.

4. Place a teaspoon of filling along the upper half of the rectangular dough, leaving about 1.5 cm of space around all the fillings. Wet the spaces around the fillings gently with your fingertips. Fold the bottom half of the rectangular dough over the upper half to close ravioli blankets! Gently press the space around the filling to avoid the bubbles getting through. Cut the edges for the ravioli.

5. Salt some boiling water in a pot and place the ravioli in. Boil until the ravioli floats up to the surface.

6. Melt the butter on a pan. Once melted, mix in the dried sage and thyme. Squeeze in some lemon juice.

7. Mix in the cooked ravioli to coat them with the sauce.

8. Sprinkle some sliced almonds!

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