Spinach and Goats Cheese Ravioli

Unfortunately I didnt manage to blog about the remaining days of my healthy summer plan ūüė¶ But I took pictures and notes to post them later…

For now I will show you a recipe for a wonderful pasta filling made from fresh baby spinach and goats cheese. The quality and type of goats cheese really makes the difference here. I got some cheese marinated in olive oil and spices, its important that you pick one thats not too mild. 

IMG_3935

 

 For four portions:

300g pasta flour 
3 large eggs
5g salt
 
400g baby spinach
200g goats cheese
1 clove of garlic
1 large egg yolk
50g grated parmesan
salt, pepper, nutmeg
optional – toasted pine nuts, chopped
 

For the pasta dough knead the eggs into the flour and salt. Wrap in cling film and leave to rest in the fridge for at least half and hour.

In the meantime, heat some olive oil in a large pot. Chop the garlic finely and sauté in the hot olive oil. Add the spinach and stir until it is cooked ( Рfully collapsed). Remove from the pot and transfer to a sieve to press out all liquid. Chop roughly and mix with the remaining ingredients. Leave to rest in the fridge while you prepare the pasta.

Roll out the pasta into thin sheets (using a pasta machine – I prefer the Kitchen Aid one to my manual one because you have both hands for handling the pasta dough). Unfortunately, I didn’t have all my pasta equipment to hand and had to use a tin with sharp edges for cutting out large rounds¬†of dough. Ideally, you should use a large fluted pastry cutter or a pastry wheel with a ridged¬†blade.

Add the filling onto one side and try to fit in as much as possible. Brush the border of the side with filling with some eggwash (whisked egg and some milk to make it easier to apply). Fold the empty side over (stretch a little) and press down firmly onto the egg wash on the filling side. Seal off completely to prevent leaking of the filling.

Bring water to a boil in a large pot and add some sea salt. Cook the filled pasta until it starts floating on top of the water.

Serve with a buttery sauce – for example a sage butter or in my case a thick white sauce made from butter, olive oil, shallots, white wine, lemon juice, sweet mustard, creme fraiche, and grated parmesan.

Spinach and Goats Cheese Ravioli

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