It’s been a while since I last shared a recipe on my blog and I couldn’t be happier to break this hiatus with THIS recipe!
As you all know, I love me some pasta, and I’ve been making my own pasta from scratch quite a lot recently, specially when we have guests. It’s a simple dish made special by the process of making the pasta in front of them. We laugh, chat, drink vino and have a delicious homemade meal that was made right in front of your eyes.
This time was special because I was finally having the team from Plastic Free Gold Coast coming over to have dinner and I was excited to try something new.
But this was the first time I made ravioli. From the filling, to the dough, to the sauce, all from scratch and with no recipe. It was a risk I was willing to make because I knew that if it turned out right, it would be amazing, and modesty aside, I was right! *squeals in excitement*
I have to admit…these are the leftovers, not much time to take pictures after making these 😉
Spinach & Ricotta Ravioli with Vegan Bolognese
The idea to make ravioli came from the fact that I found a ravioli maker at my local op-shop and I was determined to use it soon. But since the last time I made any kind of filled pasta was about 20 years ago (gulp) I was a little unprepared for the task.
The first batch in my ravioli maker was a little disappointing, the dough was too thin and not floured enough to enable an easy removal from the mould.
After that, I decided to do it myself and make the little pouches of filled pasta by hand. Laying a sheet at the bottom, filling it up with the spinach and ricotta and topping it with another thin layer to shape and cut into squares.
The process was a lot smoother although a little slower as I could only make about 8 at a time. However, my pretty awesome guests helped me go through it smoothly, finishing it up while I sipped on some more wine. Thanks girls!
The pasta making team
If you want to keep this process smooth and save time, you could definitely prep the filling and sauce a day before and only make the pasta at a given time. Both the sauce and filling are extremely simple and easy to make and take no longer than 30 minutes to get ready. All in all, the whole recipe requires less than 10 ingredients if you don’t include oil and salt.
So let’s get started on this:
- 4 cups of plain flour
- 5 eggs
- 500gr ricotta
- 100gr spinach
- Truffle oil
- Salt & Pepper
- ½ cup sun-dried tomato
- 1½ cup walnuts
- 700ml passata
- Balsamic vinegar
- Salt & Pepper
- In a large bowl, add the flour and make a well in the center.
- In a small bowl, crack open the eggs and lightly beat it with salt and olive oil.
- Pour the eggs over the flor and start to mix it slowly, with your hands or a fork, incorporating all the flour to create a homogenous dough. Get in with your hands and knead the dough until smooth.
- If the dough is too wet, add more flour, slowly.
- Let it sit while you make the filling and sauce (rest for 30 minutes).
- Set up your pasta machine open counter space for you to open the dough and make the ravioli.
- Cut the dough into 4.
- Start with the widest setting and dust the rollers and the pasta.
- Create a small rectangle sheet and roll the dough. Fold odd ends and repeat the process until the pasta is smooth.
- Reduce the width in your machine and continue the process until you reach the desired thickness (around 1-1.5mm, usually the second last width available on your pasta machine). If the dough is too thin it could stick and not hold the filling inside.
- Once the dough is ready, cut it half and set aside.
- Lay one portion flat and add the filling, about half teaspoon per 5-8cm wide.
- Brush the dough around the filling with a little water.
- Place the other sheet (of same size) over the filling and press around, removing any air bubbles.
- Cut the squares, allowing about 1-2cm from the filling so it stays firmly closed while cooking.
- Set aside in a floured surface.
- Repeat until finished. (This recipe used up all filling and pasta to the same proportion).
- Wash the spinach and place it in a bowl. Cover with water for about 2 minutes.
- Remove the spinach and save the water to cook the pasta afterwards.
- Chop the spinach and place it in a bowl.
- Add the ricotta and season with salt, pepper and a little truffle oil (to your taste).
- Mix well and set aside in the fridge.
- Place sun-dried tomatoes in a food processor and blitz, then add the walnut and process until you have a crumbly texture.
- In a pan, add some olive oil and slightly sautée the mixture.
- Then, add the passata.
- Mix and season with salt and pepper.
- If too acidic, add a dash of balsamic vinegar.
- Top with a little water and olive oil until you have a smoother sauce.
- In a large pot boil the leftover spinach water (and extra water if needed).
- Add the ravioli, enough to fill the bottom of the pot. They will float once ready. Cook for about 4-5 minutes.
- Remove from the water and repeat until all ravioli is cooked.
- Place it in a large serving platter and top with sauce.
- Serve with Parmeggiano-reggiano or parmesan and olive oil.
If you make this, please tag me on Instagram or Facebook. I’d love to see you making this recipe!
Peace and love,