So I a really loving making Fresh Pasta.  I’ve still got the “less than standard” pasta Roller but at least I was prepared for its faults today ! and I mainly rolled by hand 😮 It will have to do until I can get an upgrade !

Overall thought I was very pleased with today’s Ravioli Making. Hubby was away the last time I made it so he’s in for a treat for dinner tonight .

This recipe is easy and it surprisingly doesn’t take that long to make so long as you are organized.

You will need

Pasta Dough
400g Flour
4 Eggs
2 tsp Parmesan Cheese
1 and 1/4 tblsp of Olive Oil

Pasta Filling – Spinach and Ricotta
400g Ricotta
1 egg
2 tsp Lemon Zest
1tbspn parsley
Baby Spinach leaves 50g

Method for Pasta Dough

Place all Pasta Dough ingredients in the bowl and knead for 2 to 2.5 minutes (note pasta dough isn’t like bread dough and it may be crumbly. It will come together when you tip it out.
Tip out onto your Pastry Mat and bring together the dough by hand.

Divide into 4 balls

Working with one ball at a time (and keeping the other balls covered- I use a upside down bowl) roll out the ball into a cylindrical shape with your hands and then use a rolling pin to roll out the dough into lengths to put through your pasta roller or continue by hand  Basically you want strips that are around 50 cm x 20cm and not too thin.

Method for Filling

Place Parsley, Spinach and A few strips of lemon zest into the bowl.
Blitz on 7 for around 5-6 secs
Add in one egg and Ricotta.
Insert the Butterfly and mix on speed 3 for around 5-7 secs

Assembling your Ravioli

Lay out your piece of rolled out Pasta and starting from the end along one side place teaspoons of the mixture (as pictured) leaving spaces between.
Fold over the other side of the pasta dough and press down in the spaces
Use a pastry roller (of if you don’t have one a pizza cutter or knife) and cut press around edge to seal.
Continue with all pieces of pasta.

I haven’t cooked them as yet in the Varoma so at this stage I will just include instructions for cooking them in a pot of boiling water. Using a large pot of boiling water immerse ravioli into water and cook for around 2-3 minutes (until they float) Continue with remaining Ravioli

Serve with my Hidden Vege Tomato Pasta Sauce – recipe HERE and sprinkle with Parmesan

Makes around 40

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Ravioli