Friday, July 30, 2010

Ravioli with Ricotta and Spinach

Homemade pasta is easy, very easy to make, and it tastes fresh and delicious! Besides, it is fun to make, especially if you have young kids- they will love to cut and glue the dough pieces! Well, mine is still too young to get the fun, but she did get a handful of dough to play with- how do you contain a 15 month old who wants your permanent attention? She has no clue that Mom, besides taking care of the whole stay- at -home-with her-stuff, also has a passion of blogging...sometimes I even wonder what I got myself into! It is addictive!
Doesn't matter- if I survive the toddlerhood- I can survive any crisis in my life!
So ricotta and spinach ravioli- fun to make and easy too. If you have the time, of course. Ha ha- tell me about that.
All you need is: {love:-} and:
For the filling:
  • 6oz frozen spinach
  • 3/4 cup ricotta cheese
  • 1 egg
  • pinch of grated nutmeg
  • salt and freshly ground black pepper
For the pasta:
  • 2 cups flour
  • 1 egg
  • pinch of salt
  • water
  • Tomato Sauce
  • Melted butter
  1. Cook the spinach according to package instructions. When cool, squeeze aou as much moisture as possible. Transfer into a large bowl.
  2. Combine ricotta with egg, nutmeg, salt and black pepper. Cover and set aside.
  3. To make the pasta, place the flour on a clean, smooth surface. Make a well in the middle, place the egg and salt.
  4. Start mixing the contents with your fingers, then knead the dough to form a smooth ball. You may need to add little water. It takes about ten minutes for the whole process. Leave the dough to rest for 10 minutes.
  5. Divide the dough in half. Flour the working surface and using a rolling pin, roll the dough until you get about 1/8 inch thickness. Do the same with the second half of the dough
  6. Cut the dough into rounds using a fluted cookie cutter.
  7. Place little ricotta filling on one circle and cover it with a second one, pressing the edges slightly with your fingers. Place the ravioli on a floured surface and let rest for 30 minutes, turning them occasionally so they dry on both sides.
  8. Bring a large pan of salted water to a boil. Drop the ravioli, gently stir them so they don't stick together. They will cook in about 4-5 minutes on medium heat.
  9. Remove carefully using a slotted spatula, place them on individual serving dishes.
  10. Spoon on the melted butter and serve with your favourite tomato sauce.

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