When I saw this recipe for Cream Cheese and Spinach Ravioli in Siba’s Welcome to my Table I knew I had to try it. Firstly, I was interested to see how using ordinary cake flour differed to using 00 flour for the pasta. And I wanted to know how this simple filling would taste. I won’t stray again from using 00 flour as I didn’t like working with the texture when making the ravioli. But the filling was delicious.
Head straight on to the Recipe For ♥ Cream Cheese And Spinach Ravioli ♥
I had my heart set on corduroy pants. Probably because I love the pair I have, and I know that in winter they are very warm. Finally this year a few pairs have hit the shelves. But they are skinny ones, and do not suit my body shape, nor my boots. Knowing that the temperatures in Croatia will be way below what we are used to I had to find something suitable. They needed to be warm, comfortable, and have boot leg bottoms. So with my list of requirements in mind I have been looking every week at what is coming into our shops. And finally I found some ponte pants. Ponte is a thick, double-knit fabric with two-way stretch. The double knit factor should keep me warm, and I can wear tights underneath them if need be. They are also wrinkle resistant which is a bonus for travelling.
Today’s inspirational recipe from Lavender and Lime ♥ Cream Cheese And Spinach Ravioli ♥ #LavenderAndLime Share on X
They fit almost perfectly around my waist which is always the hardest factor for me when buying pants. And the bootleg is perfectly wide enough for me to wear my boots underneath the pants, an effect I prefer. I asked Dave for his opinion and he said he loved the length. He prefers that the pants I wear are touch the ground when barefoot long. And he liked the colours. So now I have a brand new look for winter, in grey, navy blue and teal. And let me share with you that the last two colours are adventurous for me. I am really a black, grey and all shades of purple type of person. What style of pants do you prefer?
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Cream Cheese And Spinach Ravioli
Ingredients
- 135 g flour, plus extra for dusting
- 2.5 mls fine salt
- 1 egg, lightly beaten
- 30 mls water
- 250 g spinach
- 125 g cream cheese
- salt and freshly ground black pepper to season
- 50 g butter
- 20 sage leaves
- 15 g pine nuts, lightly toasted
Method
- Place the flour and salt into a stand mixer bowl, and mix
- Add the egg and water and use a dough hook to mix
- When the dough comes together, knead for 10 minutes
- Wrap the dough in cling film and place into the fridge to rest for 30 minutes
- While it is resting, rinse the spinach in water and shake the excess water off the leaves
- Wilt in a dry frying pan over a medium to high temperature
- Remove from the heat and place into a sieve or colander to drain while cooling
- When cool, wring the excess liquid out of the leaves and chop finely
- Add the the cream cheese, mix to combine and season to taste
- Remove the dough from the fridge and divide into 2 pieces
- Using flour to dust the dough between laminations, laminate the dough on the thickest setting until it feels smooth
- Cut the piece of dough in half after lamination and roll out to number 5 on your pasta machine
- Place the rolled out pieces onto a floured surface and continue until all the dough is rolled out
- Place 15mls of the filling along the middle of two pieces of dough, leaving spaces in between to form the ravioli
- Brush water around the filling and place the other pieces of dough on top
- Use the edges of your hands to press down to seal the dough and form the ravioli
- Use a 6cm cutter to cut the ravioli out
- Bring a large pot of water to the boil
- While waiting for it to boil, place the butter into a frying pan and over a low temperature allow it to melt
- Salt the water and place the ravioli carefully into the water when it comes back to the boil
- Cook for 3 minutes, and while the ravioli are cooking, increase the temperature of the butter and allow it to become nut brown (this should take 2 minutes)
- Add the sage leaves and continue to cook
- Drain the ravioli and add to the sage butter
- Toss to coat and serve immediately, with the pine nuts sprinkled on top
Inspiration published on Lavender and Lime June 4:
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- 2018: Lavender and Rooibos Biscuits
- 2017: 16th Seduction
- 2015: Alloo (Potato) Curry
- 2014: Not Quite Nigella
- 2012: Croissant And Blueberry Pudding
- 2010: Pear And Almond Tart
What a unique recipe Tandy! This would be totally off the beaten path for me.
The kids can get involved with this one.
sounds like you found the perfect pair of pants!
Indeed I have.
I’ve only made ravioli once or twice, and I need to repeat it one day. This looks and sounds fantastic! I particularly love the addition of sage and pine nuts, so earthy and delightful.
It was very earthy 🙂
Since having my hip replaced 7 weeks ago, I’ve only worn dresses! You are so ambitious making your own ravioli–it looks wonderful!
Oh Inger, that is a big operation! Trust all is well 🙂
Your comment about styles of pants made me smile, Tandy. My house is like a fridge right now and I can’t seem to get myself out of tracksuit pants. Thanks for this recipe.
At least that is this winter’s fashion, so you can buy lots of lovely styles and colours 🙂