Pasta is one of the worlds most consumed food. It’s affordable and goes well with any sauce or flavor that’s added to it. Pasta both dry or fresh comes in variety of shapes and sizes. Although the dry pasta is much easier and less time consuming to prepare and cook, but nothing beats the flavor of a home made fresh pasta, that’s for sure. 😉 The more You practice making pasta the easier and faster it gets.
I remember when I first started making pasta it use to take me ages to finish, now a days it takes only 1 hour to make everything, the dough the filling and the sauce, all from scratch.
I love anything dough, love making dough as well as eating anything that has some sort of dough in it. Bread, pasta, pizza, …you name it.! What I really like about making home made pasta is that you can add anything to it and make it the way you like it. You choose what to add to the dough (for example add spinach to the dough to make it more nutritious), how to make the filling with vegetables, meats, or spices you like and so on.
Try making this delicious much healthier, no preservative, pasta at home and I’m sure you’ll love it and will make it over and over.
Ingredients
- 3 cups all purpose flour
- 5 eggs
- 1/2 teaspoon salt
- 1 cup spinach (Blanched)
- water as needed
- 1 egg for sticking the edges
- 2 cups spinach (Blanched)
- 2 tablespoons olive oil
- 1 small shallot
- 1 clove garlic (minced)
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- 1/2 cup butter
- 8 sage leaves
- 1/3 cup chopped walnut
- 1/4 cup Parmesan cheese for garnish
Instructions
- Fill a large pot with some water, add some salt, place over high heat and bring to boil. Add all the spinach and boil for 3 minutes, strain and place in a bowl filled with ice water, strain and place on kitchen paper towel then finely mince.
- In a large pan over medium high heat pour olive oil, add minced shallot and saute for 1 minute add garlic and saute for 1 minute add minced blanched spinach and saute for 3 minutes. Turn off heat and add ricotta, Parmesan, salt, pepper and nutmeg and mix to blend well. Set aside to cool.
- In a large bowl sift flour, add salt and mix well, make a well in the center. In a small bowl mix eggs well. Pour the eggs in the center and using a fork mix the flours with the eggs. Add blanched, minced spinach to the dough and mix well until a green dough forms. (Add 1 teaspoon of water at a time if needed.) cover dough with a plastic wrap and chill in the fridge.
- Cut the pasta dough to 4 pieces, use a pasta machine and roll out the pieces to very thin long sheets.
- Place the filling 1 teaspoon a a time 1 inch apart on the sheet and brush with the egg. Place another sheet of the dough over the first and stick them well, use a cutter and cut into circles or squares. Place all the raviolis on a lightly floured tray. Refrigerate until ready to serve.
- Place a large pan over medium high heat, place the butter in the pan and let the butter change color
- until golden, add sage and chopped walnut and turn off heat.
- Fill a large pot with water, add some salt, place over high heat and bring to boil. Place the raviolis in the water and cook for 5 minutes. Take the ravioli out of the water and place in the brown butter sage sauce and cook for 1 minute in the sauce. Plate, sprinkle with Parmesan cheese and some black pepper, then serve.
Bon Appetite
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