Spinach and Two Cheese Ravioli

I know, they are not pretty, but I did get better at it and they tasted superb!  Next purchase will be a proper ravioli maker. I was told once you start making your own pasta you never go back to the bought stuff... and I think they are right.

So, if you need the recipe for the dough, it is on the page with the pasta maker.  You can always, buy your own pasta sheets and roll it out yourself also.

These were made using the pasta maker to the thickness of 6. Because I was trialing a few different options, I made a small batch, but here are the ingredients for a bigger batch (24-30 depending on how big you make them).

Ingredients
1 bag baby spinach
150 grams ricotta cheese (I used the Clevedon Valley Buffalo Ricotta and it was amazing).
1 cup grated parmesan
1/4 red onion chopped up finely
1 clove garlic chopped finely (optional)
1 pinch of nutmeg (optional, if not using garlic)

Method
1 Saute the garlic and onion for 2 minutes and then add the spinach until wilted. Let cool.
2 In a food processor combine the spinach mixture with the parmesan and ricotta.
3 Now, don't improvise and make them like I did, find a ravioli maker so you can't be embarrassed by the way they look!
4  Let dry on a lightly floured piece of kitchen paper. Alternatively, if you are going to freeze them, they can go directly into the freezer on the sheet.  Once frozen they can be put in a snap-lock bag.
5 If you are cooking them, boil a pot of lightly salted water and add the ravioli.  They should take approximately 5 mins. Drain carefully before adding to sauce for serving.

Today I served them with the Sabato Pasta Sauce with Rocket, which is delicious - yes, I cheated, and also a sprinking of parmesan.   But who wants to be in the kitchen all day, right???!!!