fresh ravioli - spinach & cheese

At the end of the week I felt like some­thing dif­fer­ent, fresh, but suit­able for the cooler nights we have been enjoy­ing lately. I have been mean­ing to ven­ture into some ravi­oli for awhile and thought it might be the per­fect time for them.

I pull out the box con­tain­ing my fresh pasta roller, some­what dusty, and get to work.

Fresh Pasta Dough
One egg for every 100g of type 00 flour (its finer and spe­cific for noo­dles and pasta)
Drop some olive oil and pinch of salt
Make into a rea­son­ably smooth dough, but try not to overdo it.
Leave it to rest in the fridge for awhile

After that you make some room on your counter and start rolling the smooth good­ness until you are happy.

Or you just buy some ready made sheets and save your­self the mess and time, but the results are not quite as satisfying.

The Filling
About equal amounts of cot­tage cheese and spinach (200g)
one egg
salt and pep­per
pinch of nut­meg
grated Parmesan cheese

Now plop some of the fill­ing on the lovely smooth, freshly rolled out pasta sheets, wet the edges and cover it with another sheet. I roughly cut them up in some type of a rec­tan­gle — no care about the shape at all. Kind of like them all weird and dif­fer­ent looking.

They need about 3–4 min­utes in the boil­ing water. If you are using ready sheets, fol­low the instruc­tions they give you.

The Sauce
1/2 red onion
2 garlics
2 cans of good chopped toma­toes
small spoon of Modena bal­samic vine­gar
fresh basil

I sauté the onion, add the gar­lic for a bit, then the toma­toes. Simmer until the pasta is ready and driz­zle the vine­gar and basil at the end. Simple, but delicious.

The result is won­der­ful silky ravi­oli with the very earthy taste of the cheese and spinach, cou­pled with the chunky, but soft and sweet tomato sauce with aro­matic basil and pun­gent freshly grated Parmesan…

Yummo! I ate entirely too much.

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