I feel I start a lot of my recipe posts with the caveat that they are really quick and simple to make. That’s how I want the majority of my midweek recipes to be but every now and then, when I have an afternoon free at the weekend, I like to get my hands (and kitchen!) messy and spend a few hours creating something special.
This recipe involves making pasta from scratch – without a pasta maker – and then rolling, filling and crimping the ravioli. Yes, it’s a bit more effort than buying a packet of the stuff but I can honestly say it was worth it and so much better than the ready-made stuff.
Would I make it every weekend? No – it required quite a bit of time, created some mess and killed my hands rolling it out but for a special treat or when friends come over, I would definitely put the effort in and recreate this.
I used the John Lewis ravioli set which was a rather brilliant Christmas present from my friend Cat and contains everything you need for various sizes of ravioli.
I chose a vegetarian filling but there are so many options if you wanted to add meat or fish (I want to try a crab filling next!) I also wanted a really simple sauce to serve with the ravioli so made a kind of pesto drizzle but mixing up a spoonful of pesto with some good quality olive to thin it slightly.
Ingredients (for two people)
For the pasta:
300g of ‘00’ white flour
A pinch of salt
A glug of olive oil
For the filling:
Half a bag of fresh spinach
One little ‘log’ of soft goats cheese
Salt and pepper
A grating of nutmeg
For the sauce:
A tablespoon of fresh pesto
A good glug of olive oil
A handful of freshly grated Parmesan
How to make it
- Begin with a large work surface (I used my kitchen table) and sift the flour
- Make a well in the centre and crack in the three eggs (confession…mine went all over the table!)
- Add the salt and about one tablespoon of olive oil
- Using your hands, mix the ingredients together – it will start out as quite a crumbly texture but once you start kneading it, it will become a soft dough
- At this point, knead for 5-10 minutes and it should be a smooth dough
- Roll it into a ball, pop it in a bowl, cover with cling film and leave it to rest in the fridge for about half an hour
- Whilst the dough is resting, make the filling
- In a saucepan, wilt the spinach leaves then add the goats cheese
- Season well with salt and pepper and grate some nutmeg into the pan too
- Allow to cool
- It is now time to get rolling!
- Lightly flour your work surface and start rolling out your pasta as thin as you can get it – this is quite a task as it’s a very springy dough that almost doesn’t want to be stretched but persevere!
- Once the pasta sheet is as thin as possible, cut in half then spoon the filling in equally spaced mounds on the pasta
- Brush the spaces between with a beaten egg
- Gently lay the other sheet of pasta over the top and press down around the fillings to remove any air bubbles
- Use the ravioli cutter to create your pasta shapes
- Once you have all your ravioli squares (or circles!) ready, bring a pan of salted water to the boil and gently simmer the pasta for 3-6 minutes
- Drain and serve with the pesto drizzle over the top – I couldn’t resist a handful of Parmesan too!
Like I said, this was really delicious and definitely worth the extra bit of effort…expect some more varieties on the blog soon x