Meatless, Italian style pasta dish, with everything made completely from scratch!
Ravioli dough:
1 cup flour
1 egg
1/4 cup hot water
1/4 teaspoon salt
Spinach and cheese ravioli filling:
1 tablespoon olive oil
250 gr spinach
1/2 cup Parmesan cheese shredded
1/2 cup ricotta cheese (I used cream cheese)
1/4 teaspoon salt
Tomato cream sauce:
1 tablespoon olive oil
2 tomatoes
2 garlic cloves
2 cups tomatoes
1/4 teaspoon salt
5-6 basil leaves, chopped
Make ravioli dough from scratch:
- Mix flour with salt.
- Stir water with egg until well mixed.
- In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. I use my freestanding mixer to knead the dough. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
How to make ravioli cheese filling:
- Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.
- Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
- Chop cooked spinach finely and move to a bowl. Add cheese, salt to taste and mix well.
How to assemble ravioli using pasta machine:
- Cut pasta dough into 2. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine.
- Then, place filling on pasta strips that have been brushed with egg wash.
- Now, cover with the other side of the rolled out dough and pinch the dough firmly around the filling.
- Cut ravioli into squares with a knife or a pasta cutter.
- When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, put in the 200°C pre-heated oven for about 10 minutes. Once cooled, place it in a freezer bag and freeze them until you’re ready to cook them.
How to make tomato cream sauce:
- Heat olive oil in a pan over medium heat. Chop 2 tomatoes and garlic and add to the pan. Add chopped musharooms. Cook about 10 minutes until tomatoes soften.
- Salt to taste and and add chopped basil.
- To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature.
- When serving on plates, garnish with parmesan cheese.
Source: Julia’s Album, Kitchen Stories
