300 g (10 1/2 oz) double zero '00' flour, plus extra for dusting
3 large eggs
1 tsp salt
1 tbsp olive oil

250 g (9 oz) baby spinach
100 g (4 oz) ricotta spinach
50 g (2 oz) Parmesan cheese, grated
1 egg yolk
a pinch of nutmeg 3 tbsp olive oil
1 large garlic clove, crushed
5 large ripe tomatoes, skinned, deseeded and roughly chopped

First make the pasta. Measure the flour, eggs, salt and oil into a bowl. Mix together with a wooden spoon, the jnead it in the bowl, using your hands, to form a dough. Tip out onto a floured work surface and knead for 10 minutes until shiny and smooth. Wrap in cling film and rest for 10 minutes at room temperature.
Divide the dough into into 4 balls. Roll out one ball to a small rectangle, then feed it through a pasta machine, starting on the widest setting. Go through each setting 2-3 times, working up from 1 to 5. Sprinkle flour over the sheets occasionally so they don’t stick.
Cut the long sheet of pasta in half so you have 2 sheets that measure about 30 x 10 cm (12 x 4 in) . Repeat with the remaining balls until you have 8 sheets. leave to rest for 10 minutes.
Toss in flour, then place on a baking sheet dusted with flour. Cover with cling film. Alternatively, hang the pasta from the pasta stand.
To make the filling, wilt the spinach in a frying pan. Tip into a bowl and leave to cool, then add the remaining ingredients. Put one sheet of pasta on the work surface and spoon 6 teaspoons of the filling along the sheet. Brush a little water around the filling, put another sheet on top and press down around it to seal the edges.
Put around the fillings to make 6 squares, scoring the edges with a fork. Dust with flour and leave to dry for 30 minutes, turning halfway through. Repeat to make 24 squares.
To make the sauce, heat the oil in a saucepan. Add the garlic and tomatoes and warm through. Cook the ravioli in boiling salted water for 2-3 minutes. Drain, then serve with sauce spooned over.

Spinach & Ricotta Ravioli

2016-10-11BST10:53:30

Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli is a supermarket ready meal favourite but why not make your own? It’s easier than you think!

Prep Time:

60 minutes

Cook Time:

5 minutes

Makes:

4 portions

Great For:

Kids 4+ Years, Grown Up Entertaining

Suitable for Freezing

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Ingredients

Pasta

300 g (10 1/2 oz) double zero '00' flour, plus extra for dusting
3 large eggs
1 tsp salt
1 tbsp olive oil

Filling

250 g (9 oz) baby spinach
100 g (4 oz) ricotta spinach
50 g (2 oz) Parmesan cheese, grated
1 egg yolk
a pinch of nutmeg

Sauce

3 tbsp olive oil
1 large garlic clove, crushed
5 large ripe tomatoes, skinned, deseeded and roughly chopped

Method

First make the pasta. Measure the flour, eggs, salt and oil into a bowl. Mix together with a wooden spoon, the jnead it in the bowl, using your hands, to form a dough. Tip out onto a floured work surface and knead for 10 minutes until shiny and smooth. Wrap in cling film and rest for 10 minutes at room temperature.
Divide the dough into into 4 balls. Roll out one ball to a small rectangle, then feed it through a pasta machine, starting on the widest setting. Go through each setting 2-3 times, working up from 1 to 5. Sprinkle flour over the sheets occasionally so they don’t stick.
Cut the long sheet of pasta in half so you have 2 sheets that measure about 30 x 10 cm (12 x 4 in) . Repeat with the remaining balls until you have 8 sheets. leave to rest for 10 minutes.
Toss in flour, then place on a baking sheet dusted with flour. Cover with cling film. Alternatively, hang the pasta from the pasta stand.
To make the filling, wilt the spinach in a frying pan. Tip into a bowl and leave to cool, then add the remaining ingredients. Put one sheet of pasta on the work surface and spoon 6 teaspoons of the filling along the sheet. Brush a little water around the filling, put another sheet on top and press down around it to seal the edges.
Put around the fillings to make 6 squares, scoring the edges with a fork. Dust with flour and leave to dry for 30 minutes, turning halfway through. Repeat to make 24 squares.
To make the sauce, heat the oil in a saucepan. Add the garlic and tomatoes and warm through. Cook the ravioli in boiling salted water for 2-3 minutes. Drain, then serve with sauce spooned over.