Ever since I’ve got my first pasta machine a couple of years ago, I’m a huge pasta-fan. I like the taste, structure and possibilities. It’s also such a good base to try out new recipes with. Ravioli is always a nice starter. It’s a small bite but with lots of opportunities. Making ravioli is pretty laborious, but with every new challenge, you’ll get better at it every time. These ravioli’s are soft on the inside with a bit of a bite on the outside.
Ingredients for 12 raviolis:
- Dough:
- 100 gr fresh pasta flour
- 1 egg
- 100 gr chopped frozen spinach
- Filling:
- 100 gr wild mushrooms
- 100 gr riccota
- ½ red chili pepper
- Sauce:
- salted butter
- ½ red chili pepper
- fresh sage
- fresh parsley
How to prepare it:
Start by thawing the spinach, it will take some time so it’s smart to take the spinach out of the freezer early in the morning. The spinach will be very moist and to prevent the dough from getting too wet, it’s smart to already catch the water from the spinach whilst thawing. Once it’s thawed put the spinach, the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will stick together in one ball and as soon as that is the case it’s ready. If you feel the dough is still too wet, please add some extra flour. You’ll probably have too much dough for this recipe but you can put the dough in the freezer and use it again.
Put the dough in the fridge and start with preparing the filling. Chop the mushrooms (I would use the food processor again). Chop the red chili pepper. Bake the mushrooms and the pepper in a baking pan for about 5 minutes. Add the ricotta and stir everything well so that you’ll get a smooth mixture.
Put the mixture aside whilst preparing the ravioli’s.
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 mushroom 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 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 chunk of butter. Chop the sage, parsley and red chili pepper and fritter the herbs and pepper in the butter. Make sure it’s not burning.
Take the ravioli’s one by one out of the pan and put them on a plate, poor some sauce on top and it’s ready to serve!
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