The versatility of spinach has no bounds, from smoothies, steamed, grilled or stuff in pasta or meats its a yummy addition to any meal.
This Italian classic, ravioli, is getting a green touch, try this chef, Donovan Miller, from Capisum Culinary Studios PE campus and his recipe is much easier than it sounds.
Spinach & Blue Cheese Ravioli with Roasted Pepper & Wilted Spinach Sauce
*makes 3-4 servings
Ingredients for the Pasta
200g plain flour
2 cups baby spinach
60ml water (this will need to be adjusted according to the moisture content of cooked spinach).
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Blanch the spinach until just cooked 2 – 3 minutes. Drain excess liquid and put into a food processor with the egg and blend until very fine. Make a well in the centre of the flour and add the spinach/egg mixture. Bring the dough together and adjust with water if needed for a smooth dough that is not too soft to pass through the pasta machine.
Let the dough rest for about 15 minutes before passing it through the sheet roller of a pasta machine on setting 6.
Ingredients for the filling
85g blue cheese
70g plain cream cheese
30ml fresh basil chopped
30ml fresh parsley chopped
30ml fresh oregano chopped
5ml black pepper
Combine the blue cheese, cream cheese, half each of the basil, parsley and oregano and season with black pepper to taste. Place in a piping bag.
Place one sheet of pasta down on your work surface and pipe pearls of filling plus-minus 2cm apart depending on the shape of the ravioli (I used a medium-sized cookie cutter). With a brush gently brush around each blob with water to stick the second sheet of pasta on the top.
Shape the ravioli by gently squeezing out the air from around the filling. Once the pasta is sealed use the cookie cutter to cut your shape keeping the filling in the centre.
In rapidly boiling salted water, drop the ravioli, being careful to not overcrowd the pot. When almost cooked the ravioli will rise to the surface and then cook for a further 2 minutes. Remove from the hot liquid and prepare the sauce.