Cheese and spinach ravioli
Cheese and spinach ravioli are small parcels of fresh pasta with a soft cheese and spinach filling and pair well with a variety of sauces.
Ingredients
For the pasta
- 200 g flour
- 2 eggs
- 1 pinch salt
For the filling
- 300 g soft cheese (ricotta or feta)
- 130 g fresh spinach (uncooked weight)
- 1 lemon zest
- 1 pinch salt
- 1 pinch pepper
Instructions
Prepare the pasta
- Mix together with a fork and then finally use you hands to combine the dough into one mass. Divide into four balls of dough.
- If you have a pasta machine take one of the balls of dough and pass it through the thickest setting. Fold the dough over itself and then pass through the machine several more times on the same setting, by this time the dough should be smoother.
- Pass the dough through the pasta machine several times reducing the thickness each time until the desired thickness is reached. I find that setting "5" is the best thickness for ravioli.
- If you don't have a pasta machine then simply roll out the dough using a rolling pin.
Prepare the filling
- Lightly cook the spinach until it has just wilted and leave to cool. Squeeze out all the water and finely chop.
- Crumble the cheese into a large bowl. Add the finely chopped, cooked and squeezed spinach, the lemon zest and a pinch of salt and pepper. Mix together with a fork.
To assemble
- Lay the pasta out on a well floured surface. Trim the edges of the bands of pasta to form long rectangles. Place teaspoonfuls of the filling close to one edge, at intervals. Dampen the edges of the pasta with water. Separate each ravioli using a sharp knife, fold over to form a parcel and seal the edges with a fork. The unused trimmed edges of pasta can be passed through the pasta machine again and used to make make more ravioli and avoid waste.
To cook
- Bring a large saucepan of salted water to the boil and cook the ravioli for around 3 minutes. Drain and serve hot with a sauce of your choice.
Notes
To serve
- Serve with homemade tomato sauce.
- Toss in a mixture of pesto, lemon juice and lemon zest.
- Serve in melted butter with sage and pine nuts.
- Bake in the oven with tomato sauce and topped with cheese.
- Ravioli can be stored on a well floured board in a cool kitchen or in the fridge for around a couple of hours. Do not store in the fridge in a sealed container such as a tub or bag as the pasta is likely to go soggy.
- Ravioli is ideal for freezing. Place on a board in the freezer and then transfer to a sealed plastic storage bag once it is frozen. Cook the ravioli from frozen. Use within one month.
Nutrition
Calories: 704kcalCarbohydrates: 84gProtein: 35gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 240mgSodium: 281mgPotassium: 693mgFiber: 4gSugar: 1gVitamin A: 7002IUVitamin C: 22mgCalcium: 419mgIron: 8mg
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