Ravioli with Spinach and Ricotta

Ravioli with spinach and ricotta 

Great Sunday dish, we enjoy the filling the flavour of the ricotta and cheese in the filling are so tasty. 
Enjoy them with any type of sauce you like ,a tomato sauce, butter and salvia, basil pesto. 


Recipe:

200 gr. fresh or frozen spinach 
200 gr. parmigiano cheese 
200 gr. fresh ricotta 
1 egg 
1/2 tsp nutmeg or grated 

First start with adding in your cooked/or frozen, drained very well your spinach, ricotta, parmigiano cheese, your nutmeg, beaten egg.

Blend in your blender till creamy and smooth. Set aside.

Pasta For Ravioli 

150 gr. Semolina Flour 
100 gr. Flour all purpose 
2 eggs. 

Make your flours into a round circle on your work area and make a small well in the center to add your egg, start mixing with a fork into a circular motion around the edge and pick up the flour to form your dough. (if your dough is dry add  a little water at a time till the dough forms, this is because you used small eggs) (if its wet add a little flour as your dough will pick it up forming your dough) knead your dough till smooth, let it relax coved about 15/20 min. 

Get your pasta machine out to the lowest number, then cut a strip about 1 inch, press  it a little with your hand so to flatten the strip to go into the pasta machine, start placing them in pasta machine starting with the lowest number, repeat this passage till you get where you can see your fingers threw. 
Then proceed to add some flour to your strips ever time you go to another strip, make the strip wide as the machine is to form your dough for the ravioli. When you see your fingers threw holding up your strip its ready.

Place your filling into a pouch to make it easy, but you can definitely use a small spoon. 

Take your strip add your filling about 2 to3 inches apart, take a pastry brush or your finger along the side of the filling, take the strip fold it half way onto the filling and with your fingers press a little and cut along the side with a knife or a pastry wheel. 

As you cut them, place them on a floured surface or pan to cook them right away, or if you are going to freeze them on a cookie pan 
for about 20 min in the freezer so you can take them off and place in a plastic bag for future use. 

DO NOT UNFREEZE BEFORE USING , 

COOK FROM FROZEN !

(NOTE: MAKE SURE YOU MAKE A SMALL HOLE ON THE TOP OF THE RAVIOLI WITH A PIN OR A TOOTHPICK, THIS WILL KEEP THE RAVIOLI FROM COMING APART DURING COOKING)