Dining for two
Stuffed Spinach Ravioli
Italian inspired homemade Stuffed Spinach Ravioli! Make your own ravioli, stuff with Violife Greek White and serve with Violife Prosociano. So impressive and yummy!
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Cooking time10 minutes
Prep time1 hour 5 minutes
DifficultyMedium
Servings3 portions
FOR THE RAVIOLI:
- 250 g flour
- 250 g Spinach, blanched and blended in the mixer
- 3 tbsp olive oil
- 1 tbsp salt
FOR THE FILLING:
- 200 g Violife Greek White Block
- Zest of 1 lemon
- Fresh oregano leaves, chopped
- Fresh basil leaves, chopped
- 1 tsp fresh pepper
- 1 pinch of nutmeg
FOR THE BREADCRUMBS:
- 3 tbsp olive oil
- 100 g fresh breadcrumbs
- 1 lemon zest, finely grated
- Handful fresh flatleaf parsley, finely chopped
TO SERVE:
- 140 g Violife Prosociano, flakes or grated
- extra-virgin olive oil
- 1 lemon zest
- salt & pepper to taste
- To make the ravioli dough, combine all ingredients in a large bowl and use your hands to form an elastic dough. If it is too dry add a splash of water. Wrap with cling film and place in the fridge.
- Meanwhile, make the filling by combining all the ingredients. Set aside in the fridge.
- Cut the dough in 6 pieces and form into round balls. Use a rolling pin or pasta maker to make a thin sheet of dough. Use a round cutter to cut small circles.
- Fill half of the dough circles with a tablespoon of filling, top with the other half of the dough circles and use a fork to press around the edges, securing the raviolis. Continue the filling process, until you have used up the filling as well as the dough.
- Cover with a clean tea towel, whilst you boil some water and prepare the breadcrumbs.
- In a large pan heat olive oil over medium heat and add the breadcrumbs, lemon zest, salt and pepper. Fry, stirring for 3-4 minutes until golden. Transfer to a bowl to cool and stir in the parsley.
- Boil the ravioli in salted water for 4 minutes until al dente, drain and toss with olive oil.
- Serve with sprinkles of breadcrumbs, Violife Prosociano, grated lemon zest, salt and black pepper.
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