Recipes

Serves: 6

Ingredients:

For the pasta:
350g of 00 grade flour
3 eggs
Half a glass of water
1 table spoon of olive oil
Pinch of salt

For the filling:
250g of goats’ cheese, chopped
A handful of sun blushed
tomatoes
Chopped parsley
Salt and pepper

For the sauce:
6 table spoons of olive oil
Finely Chopped Garlic
Chopped parsley
250g of cherry tomatoes
Fresh spinach

How to make:
Stir the flour and salt in a large bowl and make a hole in the middle. Beat the eggs and add to the flour, continuing to beat in the centre of the mixture until the pasta is thick enough to knead. Knead the pasta for 4 -5 minutes until it becomes a solid ball. Slowly add the water, a little at a time. When nearly ready add the olive oil, wrap in cling film and place in the fridge.

Whilst the pasta is in the fridge, make the filling. Add all the ingredients into a bowl and mix until it becomes a paste like consistency - seasoning to taste as you go.

After 30 minutes, remove the pasta from the fridge and divide it equally in to two halves and dust with flour. Using a rolling pin, roll the pasta out into two sheets, around 2mm in thickness, dusting with flour as required. You are now ready to make the ravioli.
Using a teaspoon, spoon the mixture on to one half of the rolled pasta, leaving a one inch gap and brushing around each mound with water. Layer the other sheet of pasta on top, pressing firmly around each mound - be sure to leave air inside the ravioli. Cut out each segment using a knife, and use a fork to create the edging detail on each piece.

For the sauce, start by adding the olive oil to a frying pan, adding the chopped cherry tomatoes and garlic, and sauté on a low heat until the tomatoes are cooked. Add the spinach and the finely chopped parsley and continue to cook for a further 3 - 4 minutes, seasoning to taste.

Meanwhile, drop the ravioli into boiling water and cook for 3 - 4 minutes. Once cooked, drain the ravioli and add to the simmering sauce. Coat the ravioli and serve