I am determined to make better use of my bread maker and so made my pasta dough in it. I am going to perfect the recipe before I share it, but if you are making it by hand it is really easy – for every 100g of pasta flour you need 1 egg and a pinch of Maldon sea salt (or equivalent quality). You need 100g per person. Simple – make the dough, knead, leave to rest for 30 minutes and then roll out. After this meal of Spinach And Ricotta Ravioli I have also bought myself a ravioli cutter to make it easier for me to get nice consistent shapes.
Spinach And Ricotta Ravioli
Makes enough for: 2 people
Ingredients
- 200 g spinach
- 1 clove garlic
- 100 g ricotta
- 200 g fresh pasta dough
- 15 g butter
- small handful flat leaf parsley, chopped
- 25 g Parmesan, grated
- 30 mls cream
Method
- rinse your spinach thoroughly but do not dry it
- place into a hot frying pan to wilt, with the garlic clove
- season well and then set aside to cool
- drain and chop
- mix in the ricotta, adjust the seasoning and set aside
- roll out your pasta to make sheets
- use a ravioli cutter to cut the shapes
- place a teaspoon of the mixture into a ravioli cut out
- place water around the edges and place another cut out on top
- seal well and dust lightly with flour
- cook for 3 minutes in boiling salted water while you make the sauce
- melt the butter in a frying pan
- add the parsley, Parmesan and cream
- when the ravioli are cooked, toss through the sauce
Click on the links for conversions and notes.
Ingredients used for my Spinach And Ricotta Ravioli
- Spinach: Even though I grow my own spinach, for recipes such as this I prefer to buy baby spinach leaves as they are softer and can be used whole.
- Garlic: always buy firm cloves and keep them in the paper till needed. Don’t worry if they sprout, but if it bothers you, plant them to grow your own.
- Ricotta: I make my own, but use store bought if you are short of time
- Fresh pasta: as with my ricotta I also make my own. Some supermarkets sell ready made pasta sheets.
- Butter: unless stated, I always use unsalted butter. If you use salted butter reduce the amount of salt you add to the recipe
- Parsley: I only ever use Italian flat leaf parsley. To me, curly parsley is reserved for steak houses who want to pretty up their plates.
- Parmesan: if you cannot find this expensive cheese where you live, use any hard cheese which is not too strong in flavour
- Cream: I often use UHT cream as buying fresh cream often leads to butter making as the cream goes sour.
Want some. Now.
*sends take away container*
I absolutely love homemade pasta and I have been missing my pasta “cutting” machine which is at home in SA.
Your recipe sounds very moreish.
🙂 Mandy
I should have made extra! I use my pasta machine a lot – one of my top 10’s for sure 🙂
I never thought of using my bread maker for this – going to try it for sure.
let me know how it works out 🙂
*sigh* you must have sent all the leftovers to Cindy, ’cause I placed a dish below my screen and nothing happened!
*fixes dispensing button on blog*
I`m ready to Cooking tonight all ingredient in my Kitchen just waiting for my friends who are invited today in my house to some party all night.This is my First time with my friends we are cooking so please Wish me that all going normal and this recipe Perfect.
Good luck! Hope you had fun 🙂
That’s a good dish. But I think Indian food is much more better than this one.
Thank you for you opinion Eric!