To Create Homemade Ravioli with Spinach – hard and lengthy?
Homemade Ravioli with Spinach might seem like a long and complicated process but in actual fact it is not so much, once you try it. You can take a look at some detailed recipes to compare and learn if you have not made your ravioli before. The main difference here is that the 5-element recipe here does not require any special equipment, apart from a worktop and a rolling pin. With a little bit of time and experience it will be a more and more enjoyable experience. Especially for your mouth and stomach.
To make the pasta for ravioli – the procedure
Sift the flour onto a work surface, make a well in the middle and sprinkle some turmeric, add eggs, sprinkle some ginger and salt following the order:
- Sour 300g plain wheat flour,
- Bitter a pinch of turmeric,
- Sweet 3 eggs,
- Pungent a pinch of ginger,
- Salty a generous pinch of salt.
Once all the above ingredients are on the pile, ‘chop’ them with a knife. In this way the eggs will mix into the flour and you will avoid getting your hands sticky. When all the ingredients combine, rub your hands with some flour and start kneading the dough. Knead for about 3-4 minutes until smooth and elastic. Wrap in cling film and leave to rest for 30 minutes.
In the meantime prepare spinach and butternut squash fillings. Or just one of the two.
For the spinach filling
Rinse the spinach, place in a large pan, cover and cook over a high heat for 2-3 minutes until the leaves wilt. Drain in a colander, pressing out the water. Use a large bowl and add the following ingredients:
- Sour spinach,
- Bitter pinch of turmeric,
- Sweet a packet of ricotta or cream cheese (200g), 1 egg, 1 tablespoon of grated parmesan,
- Pungent a pinch of black pepper, a pinch of freshly ground nutmeg,
- Salty a generous pinch of salt.
Mix all the ingredients well.
For the butternut squash filling
Use 1 small butternut squash. Slice the squash in half lengthways. Scoop out the seeds. Place the halves on the baking tray lined with baking paper cut side down. Preheat the oven to 220℃ with fan. Roast for 30-40 minutes.
Or use some leftover butternut squash form Hasselback Butternut Squash.
Remove form the oven, scoop the flesh out, put into a large bowl and follow the cycle:
- Sweet butternut squash, mash well with a fork,
- Pungent a pinch of black pepper, a pinch of chilli,
- Salty a pinch of salt,
- Sour 1 tablespoon of lemon juice, a pinch of dried basil,
- Bitter a pinch of turmeric.
Mix all the ingredients well.
The final stage
Get the dough out of the cling film, cut it into 4 parts and roll out into a rectangle. Do not worry if the shape is far from rectangle. It will still work. As you can see in the photos, my dough is usually far from perfect. Place teaspoonfuls of filling in mounds. Roll out he other half into slightly larger rectangle. Brush a little water between the mounds and place the second sheet loosely over the top. Press down the pasta between the mounds and on the water marks with your fingerprints to seal.
The boiling – the final, final stage
Boil a large pan of 1/3 full of water with a teaspoon of salt, cook the ravioli in batches for 2-3 minutes of when they float on the top.
Serve your Homemade Ravioli with Spinach with fried sage leaves on top.
