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
- 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
- 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
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.