Spinach and goat cheese ravioli
All I want for Christmas is a pasta maker
For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner! The (heavy, huge, difficult to hide) box came with all the accessories you can dream of – if you are a pasta lover – including pasta maker, different types of flour, rolling pin, ravioli stamps etc.
All roads lead to Rome
It took Ollie seven months and a trip to Rome to actually use this kit (never too late) and he made the most delicious ravioli I have ever had with it. Light, bursting with flavour and cooked to perfection. It takes time, effort and practice to make raviolis, or any other pasta for that matter, but the reward was immense for both of us – Ollie created a beautiful meal from scratch and I ate a beautiful meal created from scratch. Win-win.
Build a ravioli empire
We’re giving you the recipe
we Ollie has made below, but there’s no limit to your imagination when it comes to raviolis’ filling : you can make any you like. We chose spinach and goat’s cheese, but there are other combination of ingredients and flavours that work really well (butternut and ricotta, tomatoes and basil, artichoke and hazelnut etc…)
Spinach and goat cheese raviolis
- 500 g fresh baby spinach
- 1 tbsp olive oil
- 2 cloves garlic
- 1 log soft goat cheese
- 400 g 00 flour
- Semolina flour for dusting
The pasta dough
Mix together the eggs and flour to form a stiff doigh.
Knead the dough for 3 to 5 minutes
Wrap in cling film and leave to rest in the fridge for 30 minutes
Heat the olive oil in a non sticky pan over medium heat.
Chop or grate the garlic and add it to the pan, cook for about 2 to 3 minutes
Add the spinach and cook until they are reduced to a sort of paste
Add the goat cheese and mix well. Remove from the heat and leave to rest
Cut the dough into 2 pieces. Remove one from the cling film to work with, and wrap the remainder to keep it moist. Dust the work surface with semolina flour
Set the pasta maker at its widest setting. Press the first piece of dough into a long rectangle, and feed through the pasta maker. Fold, and repeat again. Repeat the folding three or four times so that the texture becomes more elastic.
Change the thickness to one notch smaller, and feed through the dough. Keep rolling the dough thinner until it is as thin as you can handle.
Cut into four equal pieces. Lay long pieces side by side on the work surface, overlapping by about half a centimetre. Press the seam gently, the pasta should stick by itself. If not, brush with a tiny amount of water to help seal. Repeat with the other two sheets.
Spread the bottom pasta sheet with half the spinach mixture. Lay the second sheet on top, and firmly roll over with the ravioli rolling pin.
Cut along the edges of the raviolis. Set aside on a baking sheet dusted with semolina flour.
Repeat all steps above for the remaining pasta dough.
Simmer for 3 minutes in boiling water
Serve with a sprinkle of italian hard cheese and a drizzle of olive oil