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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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light but filling salad, perfect snack Ingredients:
filling |
200g frozen creamed spinach, thawed and drained |
200 g ricotta cheese |
20g grated parmesan cheese |
2ml ground nutmeg |
pea pasta |
300g flour, sifted |
pinch salt |
12eggs |
10 ml olive oil |
220g cooked peas, pureed |
Directions:
1. for filling just combine all ingredients, set aside
2. to make Ravioli Pasta
3. sift flour and salt onto work surface and make well in centre
4. blend remaining ingredients with a fork
5. pour into well
6. gradually work all flour into centre of well
7. flour hands and work surface
8. knead pasta for 15min
9. let rest 15 min.
10. makes 600g
11. roll out half the dough to 3mm thick
12. cut into 40mm squares
13. spoon a little filling into middle of each square
14. brush edges with beaten egg
15. roll remaining dough and place over filling
16. press firmly around edges and cut
17. cook in boiling salted water for five to seven min.
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