If there was one dish that I always wanted to create, it is ravioli- The spinach and ricotta cheese works its magic and creates a unique flavor. I always get a ready made packet and never tried it from scratch. Over the weekend, I got my lazy bones to work and created my very own spinach & ricotta filled ravioli. Do invest in a good pasta machine, if you want things simpler and easier- otherwise, you will literally be spending half a day making this (like me)-
What do we need- (for the base)
1 3/4 cups all purpose flour
2 eggs
pinch of salt
What do we need- (for the filling)
4-5 garlic cloves (crushed and chopped)
250 gms spinach leaves chopped
1/2 cup ricotta cheese
freshly ground black pepper
How did I make it?
Combine the flour, eggs and salt in a mixing bowl. Mix it to a fine dough (if need be add a bit of water). Place the dough on a lightly floured surface and knead well for 5 minutes, until smooth. Wrap in a clear film and leave to rest in the fridge for 20 minutes.
Filling preparation-
In a wok, saute garlic and add the chopped spinach leaves. Cook the spinach leaves till they have reduced in volume and tender. Once the spinach is cooked, place it in a bowl, blend in the ricotta and season with black pepper.
Final touch-
Divide the dough into 4 pieces and flatten slightly. With the help of a rolling pin, roll out each piece into thin sheets. Using a cookie cutter, stamp out small rounds. Top half the rounds with filling. Brush the edges with water and place another round of pasta on top of each. Press the edges firmly to seal. Cook in boiling salted water for 3-4 minutes. Drain well and toss with Arrabiata sauce (enough to liberally coat the pasta but not drown it)- Enjoyyyyyy!
