Thank God it’s easter!!! We’re out of school – which means…………COOKING!!! I should probably be cooking for an easter lunch with all the traditional food that goes with it, but I’m more for trying new things. Not necessarily things I don’t know, just things I want to try. This time it was homemade ravioli. I can’t say that it’s difficult – because it’s really not, but I sure does take a long time, if you don’t have a fix idea to make it all real simple. Well, you can look at that easy idea at the bottom of this post.
I served my ravioli with a carbonara sauce, fresh sautéed asparagus and carrots and a home baked baguette with beets and feta.
What you need
For the pasta: about 30-35 raviolis.
- 5 dl durum wheat (2.10 cup)
- 4 organic eggs
For the filling:
- 1 clove of garlic
- 80 grams fresh spinach (2.8 oz)
- 250 grams ricotta cheese (8.8 oz)
- Salt, pepper, and nutmeg as preferred
- Butter for sautéing
For the carbonara sauce:
- Pancetta (or smoked bacon) as preferred
- 3 organic egg yolks
- 1 dl whole milk (half a cup)
- 2 dl milk (almost a cup)
- 1 clove of garlic
- 1 dl grated parmesan (fresh – half a cup)
- Salt, pepper
So here’s how to make the pasta dough. Clean your kitchen table with lots of soap, because you’ll be making the dough there. So, you create a “mountain” of flour on the table and then you dig a hole on top – big enough for the four eggs that you crack in there. Once thats done you use a fork to mix together the flour and eggs a bit before kneading the dough. My dough didn’t have fluid enough to combine the ingredients, so I added a tiny bit of buttermilk. Knead the dough and form a ball, which you refrigerate for at least half an hour.
While the dough refrigerates take out all the ingredients for the filling. Start by melting the butter in a pan and then sautéing the squeezed garlic and spinach. When done, chop the spinach in small pieces and mix it with the ricotta. Season the filling with salt, pepper, and nutmeg.
Once again, clean your table and then take out the pasta dough. Cover the table in a bit of flour, so the dough won’t stick – this is really important, because trust me – It will otherwise. Now I’m sadly not the owner of a pasta maker, which could have made this whole thing a little bit easier. Also as I said before, I didn’t think the whole pasta thing through before making it, but now that I have, I’m gonna teach you the easy way. Divide the dough into 2 or 4 pieces, so its easier working with. Use a roller pin to roll out the dough into one long plate, and place small teaspoons of the filling onto it like you see it below. (Photo from http://www.miraakin.dk)
Brush the dough with just a tiny bit of water, but be careful – too much water, and the dough dissolves. You then cut straight lines right between every bit of filling and then you fold it over. Mine (in the pictures below) were cut in circles instead of squares, but that only makes it all more complicated. Make sure to seal the ravioli by using a fork to create a pattern on the edge.
If you’re not boiling them right away, place them carefully in the fridge. If not heat up a big pot of water and boil them for 3 to 4 minutes depending on the size.
To make the carbonara sauce – start by heating up the oven to about 180 degrees Celsius (350 F) and bake the pancetta.
Go ahead and mix the egg, milk, whole milk, Parmesan, salt and pepper. Pour it in a sauce pan and start heating. If you want it to thicken more, go ahead and stir in a bit more cheese. When done, put tiny pieces of pancetta in the sauce.
Serve the pasta covered in sauce. As already mentioned I served mine with fresh sautéed asparagus and carrots, as well as beets and feta bread.
Until next time – enjoy!