When it comes to pasta I’m not picky at all! I usually prefer whole wheat pasta, but will eat just about anything. My favorite toppings are either just tomatoes or basil pesto and when I want to keep it really simple, a sprinkle of freshly grated parmesan will also do the job.
An example of a typical pasta dish I would make for myself is this bean-tomato pasta I made for myself last week. It’s really nothing fancy, yet made my very happy!
However, every once in a while I feel like I want to make my own pasta just because I know it will taste sooo much better than the store bought kind. While it does taste better and more importantly fresher, the feeling I get when the whole family gathers round the table eating a bowl of pasta that I made from SCRATCH is not comparable to anything else.
So here we go! Today I’ll show you how to make 3-Cheese-Spinach Ravioli.
First of all, let’s make the filling. Put feta cheese, freshly grated parmesan and ricotta into a bowl and add salt, pepper and nutmeg.
Stir everything to combine and then add blanched spinach.
Mix until everything is fully incorporated and set aside or store in the fridge.
Now comes the hard part: the dough! Make sure that your kitchen counter is clean and that you have plenty of flour on hand. Then pour the flour onto the clean surface . . .
. . . and make a well for the eggs and olive oil.
Using your fingers mix up the egg and combine with the flour until you have your pasta dough. Easy peasy! Your hands should be covered in dough right now!
Alrighty! Now lets make our ravioli. Using a rolling pin, roll out about 1/3 of the dough (on a floured surface) until fairly thin.
For the next step you can either use a round cookie cutter or a a tool like me (I really don’t know whether is has a technical term, let’s just call it ravioli maker!)
Start cutting out the dough . . .
. . . and fill with the cheese-spinach filling. Depending on the size of your ravioli, 1 teaspoon will usually be the amount of filling per ravioli.
YAY! Ravioli #1 done. Only 25 (or so) more to go!
If you are using a cookie cutter to make the ravioli, make sure to properly close the ravioli on the sides using a fork. You really don’t want the filling to escape in the boiling water after the amount of time you’ve invested making these beauties!!!
Continue on until you’ve used up all the dough. Ideally you should get about 25 medium-large ravioli!
When you are ready to cook them, bring a large pot of water to a boil and add a tsp of salt. Once simmering, add about 7 ravioli and wait for 7-10 minutes. The cooking time depends on the thickness of the dough. The ravioli will typically start floating to the top of the pot when they’re done.
Serve with the sauce of your choice. But to really let the flavor of the filling come through, brown some butter and simply sprinkle freshly grated parmesan on top.
Here’s the full recipe:
makes 25 medium-large ravioli
You will need:
For the filling:
- 80g frozen spinach, blanched
- 80g feta
- 15g parmesan, freshly grated
- 300g ricotta
- salt, pepper and nutmeg to taste
For the pasta:
- 260g (about 2.5 cups) flour + more for flouring the surface
- 4 eggs
- 2 tbsp. olive oil
- Start by making the filling. Into a bowl add the cheeses, spinach, salt, pepper and nutmeg. Stir to combine and set aside.
- Onto a clean surface add the flour and form a well. Crack the eggs into the well and add the olive oil. Carefully scramble up the eggs and combine with oil. Then form a dough.
- Add more flour to a clean surface and roll out 1/3 of the dough as thinly as possible. Using a cookie cutter or ravioli maker, cut out large circles. Add 1 tsp of filling per circle and close. Use a fork to seal the edges.
- Repeat with the rest of the dough.
- When the ravioli are ready to be cooked boil a large pot of water. Add 1 tsp of salt and cook the ravioli in batches for 7-10 minutes. If the ravioli are thicker they may need a little longer.
- When they are fully cooked transfer onto plates and serve immediately with the sauce of your choice or browned butter with a sprinkle of parmesan.