After a very hectic period I finally found some time to enjoy cooking again! Last Sunday I took the time to create some new dishes and you’ll find the result below; a smooth but tasty ravioli. Just try it out! It’s not as hard to make as it may seem!
Ingredients for 12 raviolis:
(Starter for 4 pers.)
- Dough:
- 100 gr fresh pasta flour
- 1 egg
- Salt
- Filling:
- 200 gr spinach
- 100 gr ricotta cheese
- A handful of pine nuts
- Juice of ½ lime
- 1 tea spoon of red chili pepper paste
- Salt and pepper
- Sauce:
- 3 tomatoes
- Fresh basil leaves
- Salt and pepper
How to prepare it:
Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready.
Put the dough in the fridge and start with preparing the filling. Put the spinach, ricotta, red pepper paste and the lime juice in the blender or use the food processor to mix it. Mix it all until you have a smooth spinach mixture. Chop the pine nuts and add it to the mixture.
Boil some water to peel off the skin of the bigger tomatoes. To help the process, cut with a knife a cross in the skin of the tomatoes and put them into the boiling water for 2 minutes. Poor away the hot water and cool down the tomatoes. Peel of the skin, cut out the green part and blend the tomatoes with your blender or food processor. Put the blend aside for a moment and take your pasta dough out of the fridge.
Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli’s shaper that allows me to create 12 ravioli’s at once (TIP) this is really convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.
Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the spinach mixture. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.
Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.
Put a saucepan on the stove as well and add a sip of olive oil. Add the tomato blend and some salt and pepper. Add some chopped basil. Once the sauce is boiling it’s ready.
Take the ravioli’s one by one out of the pan and put them on a plate, poor some sauce on top.
Ready to serve!
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