Makes: silverbeet (or spinach), spring onions, onions, mint, parsley, eggs
Recipe source: Stephanie Alexander Kitchen Garden Foundation
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- large saucepan
- potato ricer pastry brush
- bowls – 1 medium, 1 large
- baking tray
- serving plates
- 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.