Since making pasta is one of my favorite things, of course, I had to make home made ravioli.
Have you ever made homemade pasta? It’s nothing like store-bought pasta.
Homemade pasta is a whole other story.
I want to tell you guys that these delicious little ravioli are easy to make. I think they would be even easier if you have a pasta maker ( don’t worry if you don’t, I make all by hands).
When it comes to choosing your filling, be creative. There are no wrong answers and whatever you choose will be delicious. I made this witch garlicky spinach and ricotta, one of my favorite combinations. I really can’t begin to describe how much we all loved this ravioli.
I am quite lazy when it comes to kneading, this is why I combined all pasta ingredients in my stand mixer. You can do it by hand if you don’t have a stand mixer.
- for ravioli pasta
- 3 eggs
- 300 g flour
- water optional
- for the filling
- 200 g baby spinach
- 2 cloves of garlic, minced
- 1 tbsp lemon juice
- 1 tbsp butter
- 200 gr ricotta cheese
- 3 tbsp parmesan cheese
- black pepper
- To make the pasta. Mix the eggs and flour until well incorporated, if its to dry add a bit of water and more flour if it is to wet. If you are not using a stand mixer when the dough begins to come together, start kneading the dough with both hands. It takes about 10 minutes. The dough should be elastic and not sticky. Wrap it in plastic wrap and let rest for about 30 minutes.
- In the meantime, prepare the filling. Heat butter in a pan, add the garlic and saute for a minute. Add the spinach and cook for 2-3 minutes just until wilted. Transfer it to a colander and let cool slightly, then squeeze out any excess liquid. Roughly chop the spinach. In a medium bowl, mix the ricotta, lemon juice, salt pepper, cheese, and spinach, mix well. Set aside
- Cut the dough in half and start rolling it with your rolling pin or pasta machine. Roll it until it’s paper thin.
- Cut the favorite shapes, or use shape mold.
- Bring a large pot of salted water to the boil. Add a tablespoon of oil, reduce the heat and gently cook the ravioli in batches for 2-3 minutes. Remove from the water, drain and keep warm.
- Serve the ravioli with the sauce of choice, I served mine with browned thyme butter and some parmesan.