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