A lovely vegetarian meal option served with black pepper and parmesan cheese.
Ingredients
5.5 OZ / 160 G 00 pasta flour
2 EA large eggs
5.5 TSP olive oil
2 TSP sea salt
3.5 OZ / 100 G spinach
2 CLOVES garlic
0.5 OZ / 20 G olive oil
3.5 OZ / 100 G ricotta
33.5 OZ / 1 L hot water
Directions
Crack the eggs in a bowl and beat well.
Add the flour, salt and olive oil to the mixing bowl. Insert the lid with the measuring cup removed. Knead for 2 minutes. Slowly pour the egg through the hole in the lid till full combined.
Remove the pasta from the mixing bowl. Knead by hand for 20 seconds to make sure that the pasta has the right consistency. It should be like a firm bread dough. Shape into a ball then allow to rest for 30 minutes in the fridge.
Prepare the spinach by soaking it in water and pick the leaves off the stem. Peel the garlic and add to the mixing bowl. Insert the measuring cup. Chop for 8 seconds / speed 10. Scrape down the sides.
Add the oil to the mixing bowl along with the spinach. Sauté with the measuring cup removed for 7 minutes / 230°F|110°C.
TIP: If there is an excess amount of liquid in the mixing bowl, remove after the spinach has cooled down.
Allow to spinach to cool down for 10 minutes then add the ricotta cheese. Mix for 20 seconds / speed 1 / stir. Remove the filling and clean the bowl well.
Take the pasta from the fridge and roll out thinly into a thin long strip. Alternatively use a pasta machine for this. Use extra flour to avoid the pasta from sticking.
Add the water to the mixing bowl with a pinch of salt. Boil for 7 minutes / 230°F|110°C.
Cut the pasta into squares then place a generous amount of filling in the middle. With some water to seal around the outside of the pasta fold over to create a triangle pushing air out to avoid it opening up during cooking. Crimp the ravioli with a fork for a decorative finish and to ensure the pasta is well sealed.
Place your pasta in the pre heated water and cook. Sauté for 5 minutes / 265°F|130°C. Until the pasta floats to the surface.
Strain the pasta using the simmering basket serving immediately.
Enjoy your dish! Try different shapes and fillings. Don't over fill the pasta otherwise it will open during cooking.
