Ravioli can be served immediately with sauce and Parmesan. 

You will need

For the pasta

·         350g cake flour, Pinch of salt, 3 jumbo eggs,

For the filling

·         300g cooked spinach, chopped, 100g ricotta, 50g Parmesan, grated, Fresh basil leaves, Red pepper or basil pesto to serve, Sea salt and black pepper, Extra grated Parmesan.

Description: Ravioli



Step 1

Sift together the flour and salt, place the flour mixture in a mound on a work surface, make a well in the centre of the mound. Add the eggs, one at a time, into the well.

Description: Step 1

Step 2

With a fork, whisk the eggs, and gently and steadily work the eggs into the flour, until all the flour has been incorporated and you are left with a firm ball.

Description: Step 2

Step 3

Knead the dough on a floured surface for 4—5 minutes or until smooth and pliable. Wrap dough in clingfilm, allow to rest at room temperature for at least an hour. Divide into 2 portions, roll each portion out into a long thin shape and lightly flour.

Step 4

Attach the pasta machine to a work surface, set it on the widest setting and roll the dough through. Repeat twice, Continue the procedure, this time adjusting the setting each time until the thinnest setting is achieved. Repeat with all the dough. Rest dough under a damp tea towel

Description: Step 4.

Step 5

In a bowl, mix together the filling ingredients.

Step 6

Place a sheet of pasta on a floured surface, place tea spoonfuls of the mixture at 3cm intervals along one side of the sheet, fold the sheet over the filling, run a cutter, or cut with a knife, around each filling, press the edges closed.

Description: Step 6

Step 7

Bring a large pot of water to the boil, cook the ravioli for 3—4 minutes, remove, drain and serve immediately with sauce and Parmesan. 

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