Spinach and cheese ravioli

 

Difficulty:  Intermediate

Makes:  silverbeet (or spinach), spring onions, onions, mint, parsley, eggs

Recipe source: Stephanie Alexander Kitchen Garden Foundation

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  • peeler
  • potato ricer pastry brush
  • scales
  • colander
  • bowls – 1 medium, 1 large
  • grater
  • baking tray
  • serving plates
  • teaspoon
Ingredients

Ravioli filling

  • 8 stems silver beet or 1 small bunch spinach
  • 2 spring onions
  • 10 mint leaves
  • 6 stalks flat-leaf parsley
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 egg
  • 100 g feta
  • 100g ricotta
  • 50g parmesan
  • 1 whole nutmeg
  • salt and pepper
  • 1 quantity Basic pasta dough
  • 1 quantity Pasta Sauce
What to do

  • Set out your ingredients.

Make the filling

  • Wash and chop the vegetables
  • Separate the silver beet leaves from their stems by slicing along each side of the stem. Rinse the leaves and dry in the salad spinner.  Roll the leaves into a loose bunch, then shred with the large knife.  Slice the stems lengthways into 2 or 3 pieces, and cut into thin slices.  Put the leaves and stems into the medium bowl.
  • Trim the outside layer from the spring onions and cut off the tops and ends, then slice the rest.
  • Rinse the mint and parsley, dry in the salad spinner, then chop.  Add the herbs and onions to the silverbeet.
  • Peel and chop the onion and place in the small bowl.

Cook the vegetables

  • Heat the oil in the saucepan over medium heat, and gently sauté the onion, stirring with the wooden spoon, for 2-3 minutes or until well-softened.  Add the silverbeet mixture, then cover and cook for 2 – 3 minutes until the leaves have wilted.
  • Set the colander in the sink.  Tip the silver beet mixture into the colander and set aside to cool and drain for 5 minutes.
  • Press the mixture with the back of the tablespoon to squeeze out as much moisture as possible.

Prepare the cheese mixture

  • Break the egg into the large bowl and mix with the fork.
  • Crumble in the feta and ricotta, and mix it altogether.
  • Grate the parmesan and add to the egg bowl, along with the cooled silverbeet mixture.
  • Grate in 10 “grates” of nutmeg and add salt and pepper.
  • Stir everything together.

Process the mixture in the food processor

  • Tip the cheese-spinach mixture into the bowl of the food processor and pulse blend until the mixture is smooth but still has some texture.
  • Use a spatula to scrape the mixture into a bowl.

Make the ravioli

  • Cut the pasta sheets into strips about 6 cm wide.  Brush the strips lightly with water
  • Place a teaspoonful of the filling at end of each strip.  Fold the pasta strip over to enclose the filling.  Press firmly around the filling to seal the ravioli.
  • Place the ravioli on the semolina-dusted trays and continue until all are made.
  • Drop a batch of the ravioli into the boiling water (not too many at once) and cook for 6 minutes.  Lift the ravioli from the water with the slotted spoon and allow to drain for a moment.  Slip the ravioli into the buttered ovenproof dish, then return the dish to the oven.  Continue with the next batch until all the ravioli have been cooked.
  • Gently toss the ravioli in the pasta sauce and serve immediately.
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