Serves: 4 people.
You can use ready-made Spinach & Riccota Cheese and cook according to the manufacturer’s specification or you can prepare your own home-made Ravioli.

Ingredients (Ravioli):
200g Flour
2 Eggs
1 Tbsp Olive Oil
¼ Tsp Salt

Ingredients (Ravioli Filling):
400g Spinach Leaves (rinsed)
8 Tbsp Ricotta Cheese
1 Small Onion (peeled & diced)
2 Tbsp Olive Oil
Salt & Pepper
1 Egg Yolk (to seal the ravioli)

Ingredients (Sauce):
1½ Cup Sweet Cream
¼ Cup Dried Tomatoes
2 Tbsp Roasted Pine Nuts
5 Dorot Italian Herb Mix Cubes
Salt & Pepper

Method (Ravioli):
Place all of the ingredients into a food processor and mix until a pastry is formed.
Remove the pastry, cover in cling film and place in the refrigerator for 20 minutes.

Method (Ravioli Filling):
Brown the onions in a frying pan with a little olive oil and then place in a bowl.
Blanch the spinach in hot water with ½ tsp salt, drain and cool.
Remove all excess water from spinach and chop finely with a sharp knife.
Mix the onion, spinach, ricotta cheese and salt & pepper thoroughly.
On a floured board, use a rolling pin to roll out the pastry thinly. Using an upturned cup, cut out circular pieces of pastry.
Paint the outer edges of the pastry rounds with the egg yolk and place 1 large tbsp of the ricotta & spinach filling in the centre.
Fold the pastry circle over and seal the outer edges.
Cook the ravioli in hot water with ½ tsp salt & 1 tsp olive oil until they float.

Method (Sauce):
Heat the cream in a small pan and then add the Dorot Italian herb mix cubes, pine nuts and dried tomatoes.
Mix thoroughly and season with salt & pepper.
Cook on a medium heat for approximately 5 minutes until the mixture thickens, then pour over the ravioli and serve.

Makes: 15 doughnuts

Ingredients (Doughnuts):
½ kg Flour
25g Yeast
4 Tbsp Sugar
¼ Tsp Salt
4 Eggs
â…“ Cup Warm Milk
A Little Rum
80g Soft Butter
Oil (for deep frying)

Ingredients (Filling):
1 Ltr. Milk
½ Cup Flour
8 Egg Yolks
8 Tbsp Sugar
8 Dorot Chopped Basil Cubes

Method (Doughnuts):
Mix the flour and yeast together in bowl with a mixer.
Add the milk, sugar, eggs and rum and mix with a dough hook on a low speed until the mixture has been combined.
Add salt and work into the dough for approximately 5 minutes.
Add the butter and work the dough until it has been combined.
Remove the dough and place in a bowl, cover and wait until it has risen to double its size.
Place the dough on a floured work surface and roll into 15 balls.
Oil the dough balls in a little oil so that they do not dry out and leave to rise to double their size.
Heat a large pan with oil and fry the doughnuts for about 2 minutes each side then remove from the pan and place on kitchen paper to drain.

Method (Filling)
Heat the milk and the Dorot Basil cubes in a pan.
In a bowl, mix the egg yolks, sugar and flour.
When the milk reaches boiling point, pour onto the mixture in the bowl and mix thoroughly.
Pour the mixture back into the pan and cook on a medium heat, stirring continuously until the mixture thickens.
Pour the mixture into a bowl and cover with cling film and place in the refrigerator for 4 hours.
Place the mixture into a piping bag and fill each doughnut with the cream. Sprinkle a little icing sugar over the doughnuts and serve.