The Killer – 2 Cheese and Spinach Raviolis

Pasta
Spinach and Cheese Ravioli

I’m gonna go step by step on this post because this is where I kinda ‘geek out’ a bit as far as cooking skills are concerned – I was taught how to make pasta a long time ago and it’s something I get very, very agitated about when people talk about it in less than flattering terms and I’ve gotten into stand-up Pub-Arguments about it…….which is great, this is what food should evoke…emotion. The pub argument is a story for another time….just remind me 🙂

If you have never made you own pasta before then I urge you to do so – set aside some time on a Saturday afternoon and enjoy it. It can be tricky to start with but once you get the swing of it you will be making your own for ever….and it freezes really well!

Home made Cheese and Spinach Raviolis – serves 4-6

Fresh egg Pasta

600 grams ’00’ flour

14 egg yolks

Filling

400 grams fresh baby spinach leaves

100 grams of Feta (or Ricotta – I find Feta tastier)

100 grams of Parmesan

Method for the filling

Begin by seasoning and oiling a wide frying pan and add the spinach – wilt for about 2 minutes

Spinach
Spinach wilting

Next cool the spinach way,way down and arrange in a line on a clean tea towel. At this point you will be wringing as much liquid from the spinach as possible

Spinach Pasta
Spinach drying

Roll up the tea towel into what looks like a Christmas cracker

Drying out the spinach
Drying out the spinach

Next simply roll and squeeze until the spinach water is completely ran out – the drier the better

Spinach Pasta
Wring out the spinach water

When the spinach is dried out then run a large knife through it to loosen it up (you don’t want stringy filling!)

Pasta
Loosen the spinach

In a large bowl combine the spinach the cheese and on egg yolk

Pasta
Cheese, Spinach and Egg

Next bring the filling components together with a fork – make sure everything is well mixed

Step 6

Method for the fresh egg pasta

Combine the egg yolks and ’00’ flour in a big arsed bowl and bring together to form a tight dough. You can do this in a food processor but wheres the fun in that?

Pasta and Spinach
Starting the fress egg Pasta

Turn the dough out on to your work top and start working things together. At this stag it looks really rough and dry but trust me, with some work it will come together. It should feel ‘tight’ and un-yielding but it will come into line!

Making pasta
Making Pasta Dough

Work the dough until it becomes silky and smooth

Homemade pasta
Smooth Pasta dough

Now, this is big time important – Cling the pasta dough then sling it into the fridge for at least 30 minutes

Fresh Egg Pasta
Fresh Egg Pasta

Next make the pasta, you will need a pasta machine  cut the past in 2 and form a rectangle that will go through the rollers.

Pasta
Egg pasta, chilled and smooth
Homemade pasta
Rolling the pasta

run the pasta through the machine slowly moving down through the settings until you have pasta that you can almost see through.

Homemade pasta
You want paper thin sheets

Take a pastry cutter and cut out 10 discs of dough per person – one top and one bottom of the Raviolis

Homemade pasta
Cutting out ravioli

Carefully spoon some of the filling onto the center of each disc, brush lightly with water around the edge of the disc

Homemade pasta
Filling ravioli

Set the top disc on sealing all the way around to form your Ravioli.

Homemade pasta
Filled ravioli

Get a deep pot of boiling water on the roll and salt it well – no need for oil…that’s rubbish ad a waste of oil by the way.

Homemade pasta
Boiling the ravioli

The Raviolis will float when they are cooked, lift them out and straight into another frying pan

Homemade pasta
Basil butter
Finito!
This is a simple basil and butter finish option but it really sets these little gems off! Coat well with the butter then serve with a scattering of fresh basil (optional)
Pasta
Spinach and Cheese Ravioli

 

 

9 thoughts on “The Killer – 2 Cheese and Spinach Raviolis

  1. Fantastic method Rory. I have used a one egg to 100 grammes of flour measure successfully when cooking for the Wife and myself. The yoke only approach looks great. Lovely colours.

    1. Cheers Conor, it’s a recipe for my Sister’s Pugliese Mum in Law. It’s handy having this resource on tap and even better when she actively encourages me to learn at her apron when I visit!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s