Cream Cheese And Spinach Ravioli
This labour of love is worth the effort for the end result
Makes enough for: 13 ravioli, with dough left over
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