Today, we got up and got straight on with making the cakes needed for the big cake for my friend’s niece.
We also had to go get some bits and pieces for finishing it off, did a bit of cross stitch, watched Enchanted, and did some giggling.
For our tea? We fired up the KitchenAid, along with the pasta.making attachment and decided to give Ravioli a go.
Ravioli with Ricotta and Spinach Recipe – taken from Rose Elliot’s New Complete Vegetarian
200g plain or pasta flour
225g ricotta cheese
1 garlic clove, crushed
200g spinach, washed
Salt and freshly ground pepper
1 egg beaten
Put the flour, salt, and egg into the bowl of your food mixer and use the dough hook to combine into a dough. Next, feed through the widest setting on your pasta machine/ attachment until it resembles a smooth pliable dough.
Next, feed the pieces through on progressively thinner settings until the pasta is the required thickness.
Place the spinach in a pan with.no additional water and cook for 3-4 minutes, or until tender. Drain well, then mix with the cheese, garlic, salt and pepper to taste.
Using thinly rolled pieces, lay out on a lightly floured surface, then place small mounds of the ricotta mixture about 3cm apart on half of the pieces of pasta, brushing around each mound with beaten egg.
Cover with the rest of the pasta, pressing out all of the air.
Cut between each mound, then leave the ravioli to dry for 30 minutes.
Drop them into a large saucepan of boiling salted water and cook for 4-6 minutes. Serve with garlic butter and grated cheese. (in our case we had some leftover ricotta mixture so stirred that through instead)