SPINACH AND GOAT CHEESE RAVIOLI

We often eat pasta, just as most of the French people: cannelloni, lasagne, ravioli etc. We specially enjoy ravioli because it’s a good and quick way to get a whole meal. This recipe is meat free, and we use to eat these goat cheese and spinach ravioli as a whole meal but feel free to use another flavor for the stuff: fish, meat, mushrooms, ham, combinations are numerous. I used to buy that kind of pasta in my supermarket and was fed up because even the most expensive ones were not so tasteful. That’s why I decided to make them on my own (and it’s also a good way to save money!).

Homemade spinach and goat cheese ravioli are much more tasty and healthy than the ones you usually buy in supermarkets.These homemade ravioli are worth the trip! This was the secret recipe of an old Italian woman who offered me her own wooden pasta board when she has been getting too old to make ravioli on her own, and she also gave me her pasta recipes :).

preparation and cooking time for spinach raviolis

Ingredients (4 servings)

  • 400 Gr Flour
  • 4 Eggs
  • 4 Table spoons olive oil100 Gr grated parmesan
  • 300 Gr Chopped frozen spinach
  • 180 Gr Goat cheese
  • 80 Gr Original laughing cow
  • Salt as taste.

Directions

  1. Place flour, eggs, olive oil in a bowl. Add salt as taste and work the dough for about 5 minutes. Add a bit water if you feel it’s not smooth enough, add flour if it sticks too much
  2. Pack it in plastic wrap and let it at room temperature for 1 hour (it will be easier to roll it out this way)
  3. Defrost spinach, cut goat cheese into 10 pieces. Remove silver foil from laughing cow
  4. Blend together in an electric mixer until it looks like a mash. Salt as taste
  5. Flour working space and roll dough out very thinly. Flour working surface and dough each time it sticks to the roll pin or to the working surface
  6. Cut the dough into about 3 cm strips and brush flour on the first and second strip
  7. Place a teaspoon of the filling along the first strip cm from each other (to allow to stick ravioli easily)
  8. Pour a bit cold water in a glass and dip pastry brush. Brush dough all around filling balls with water
  9. Handle the second strip and place it over the first one. Flour your fingers and press strongly all along the strips and between filling bowls to form ravioli
  10. Cut ravioli with a knife and set them aside on a floured surface
  11. Continue the same way with remaining dough strips
  12. Bring a large watery pan to a boil and add raviolis. Cook ravioli for 8 minutes
  13. Drain carefully
  14. Place in plates and serve topped with grated parmesan
  15. Dio mio, ma che buono!