Everyone loves pasta and I don’t make it enough! This comforting recipe is inspired Vicky Bennison’s Lean Spinach Ravioli in ‘Pasta Grannies’.
Serves 4 people.
Ingredients
olive oil
250g rye flour
250g pasta flour
2 eggs
1 brown onion, finely chopped
salted butter
30g plain flour
400g frozen spinach, defrosted and drained
sea salt
ground black pepper
½ tsp grated fresh nutmeg
50g parmesan, grated
small handful of fresh rosemary/sage
Method
– Whisk the eggs in a small bowl.
– Pour the flour onto a clean work surface and make a well for the eggs. Pour the eggs, 20ml of olive oil, and 70ml of lukewarm water into the well. Use a fork to mix in the flour a little at a time.
– Once the dough starts to form, pour in another 70ml of water and use your hands to knead the dough for 5 minutes. Place the dough in a bowl, cover, and let it rest for at least 30 minutes.
– Add 1 tbsp of olive oil and 1 tbsp salted butter to a hot pan. Add the onions and cook on low heat for 7-8 minutes.
– Add the plain flour and 50ml of water, stir through, and cook for 2 minutes.
– Add the frozen spinach, a generous sprinkle of sea salt and black pepper, and fresh nutmeg. Mix well and cook for 10 minutes.
– Turn off the heat and let the spinach cool completely for around an hour.
– Transfer the spinach to a blender, add the grated parmesan, and blitz until it forms a paste. Then, transfer it to a piping bag.
– Divide the dough into 4 equal portions. Pass each portion through the pasta machine, making it thinner every-time, until you form thin pasta sheets. If you don’t have a machine, you can roll these out by hand.
– Use a 3″ round cutter to cut the dough into circles. Pipe 1 tsp of spinach mixture onto each circle.
– Fold each circle in half and press the sides together to form the ravioli.
– Add 2 tbsp of butter to a hot pan. Once melted, add the rosemary and cook until the butter goes brown.
– Meanwhile, bring a pan of salted water to a boil. Add the ravioli and cook for 2 minutes.
– Plate up the ravioli and drizzle the browned butter on top.
Garnish with some grated parmesan and a generous sprinkle of black pepper.