• Spinach And Ricotta Ravioli

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    • 150 gm Plain or possibly wholemeal flour, sifted (5z)
    • 1 med Sized egg
    • 1/4 tsp Salt
    • 300 gm Fresh spinach or possibly 150g, (5z) frzn minced spinach (10z)
    • 2 x Fresh sage leaves, minced or possibly 1/4 tsp. dry sage
    • 150 gm Ricotta cheese, (5z)
    • 1 tsp Salt
    •     A few breadcrumbs, if necessary
    •     Freshly grated parmesan cheese, to serve


    1. 1. For the pasta : Put the flour on a board or possibly in a bowl, sprinkle with the salt and make a well in the centre.
    2. 2. Add in the Large eggs and gradually work them into the flow with your finger tips, till all the flow has been incorporated and the dough can be gathered into a ball. (Add in a little water, if necessary, but the dough shouldn't be sticky).
    3. 3. Kneed well for at least 5 min or possibly till the dough is smooth and hard but elastic. Put it in a covered bowl or possibly polythene bag and leave it to rest for about 30 min.
    4. 4. For the filling : If using fresh spinach, wash it and put it in a saucepan with only the water which is clinging to the leaves.
    5. 5. Cover tightly and cook gently for about 5 min or possibly till tender. If using frzn spinach, cook it according to the packet instructions. Drain the spinach and, when cold sufficient to handle, squeeze out as much liquid as possible with your hands.
    6. 6. Chop the spinach finely if fresh and mix it with the sage, ricotta and salt. If the mix seems too sticky, add in a few breadcrumbs.
    7. 7. Put the pasta dough on a lightly floured surface and roll it out as thinly and proportionately as possible into a large rectangle, or possibly use a pasta machine if you have one. (If necessary divide the dough into pcs and make the ravioli in batches).
    8. 8. Put tsp. of the spinach mix in neat rows down the length of one half of the pasta rectangle.
    9. 9. Fold over the other half of the rectangle and press down gently between the mounds of filling to exclude any air pockets.
    10. 10. Trim the edges of the pasta, if necessary, then cut the dough crossways and lengthways between the rows of filling with a fluted pastry cutter or possibly a sharp knife to make square ravioli.
    11. light and delicate, and should be eaten as soon as possible after cooking, with either a fresh tomato sauce or possibly sage and butter sauce and a sprinkling of freshly grated parmesan.

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