Spinach Ricotta Ravioli

I had a recipe for pumpkin ravioli in a cookbook that looked delicious, and it suggested that you use wonton wrappers for the pasta. In theory, that sounded great, but in reality, they were puke-worthy (and it was a pregnancy cookbook! How cruel!)

I recently decided to try again, this time using something called "pasta sheets". Well, maybe you can find them, but I couldn't. So I decided to make my own. I don't have a mixer or a pasta roller, just a bowl, a spoon, and a rolling pin. If you have a pasta roller, more power to you.

I think the filling can't really be screwed up; just taste it until you like it. I made it with way more spinach than is probably appropriate because I love spinach and thought it would be a bit healthier that way.

Ravioli (pasta)

Ingredients:

3 cups flour (375 g.)
4 eggs
1/2 tsp. salt
1 T. olive oil
a couple tablespoons of water (as needed)

Directions:

1. Mix together the flour and salt in a large bowl. Make a well in the centre.

2. In the well, add the 4 eggs. Beat the eggs inside the well, then slowly incorporate them into the flour to create a dough.

3. Dump dough out onto kneading surface (should be shaggy looking with lots of loose flour).

4. Add olive oil, then water a tablespoon at a time while kneading until a cohesive dough forms

5. Knead for about 5 minutes, or until smooth and consistent

6. Divide into 4 parts and cover with a damp towel; allow to rest for 20 minutes while you make the filling!


Ravioli (Filling)

Ingredients

1 15 oz. container ricotta
2 shallots (could probably use a small, mild onion, like red)
1 cup frozen spinach
3-4 T. grated parmesan
4 T. grated mozarella (optional; it might not hold together well without it, or you can use an egg)
olive oil
a couple dashes of nutmeg
salt and freshly ground black pepper to taste

Directions

1. Saute the shallots in the olive oil until tender (about 2 minutes), then add the frozen spinach and cook on medium-high until all the spinach is melted

2. Meanwhile, in a large bowl, mix the ricotta with the parmasan and mozerella.

3. Add spinach to the cheese and a couple dashes of nutmeg. Salt and pepper to taste!


I haven't perfected a way to put it altogether yet; Murat managed that part. Basically it involves putting heaping tablespoons onto the dough, folding the dough over, and sealing it.

Boil for 4-5 minutes than serve! I like it topped with plain parmesan.