Homemade ravioli

So the other Sunday I really felt like Ravioli and decided to give making it a go. I have to say it’s not really a spur of the moment meal because it did take a while, but was well worth it.

Ingredients for pasta:

1cup white flour

2 eggs

pinch of salt

handful of finely chopped spinach

Ingredients for filling:

1 clove garlic

4 sundried tomatoes

200gm chicken

1 small onion

1/2 cup feta or ricotta cheese

Extra seasoning as required and oil

1- Place flour, eggs, salt, spinach in a food processor. Pulse until well combined

2- Place the dough on a lightly

Floured board and knead well for 5 minutes, until smooth. Wrap in clear film and leave to rest for 20mins in the fridge.

3- In a pan cook onions until clear, add chicken and cook through.

4- Place chicken/ onion mix, sundried tomatoes and whatever your favourite seasoning is (I used a pinch of cumin and a few of chilli seasoning) in food processor and pulse until minced but still has texture. Crumble over feta and fold in.

5- Divide pasta into 4 pieces and flatten slightly. Using a pasta machine, on the thinnest setting, roll out each piece. Leave the sheets of pasta on a clean tea-towel until slightly dried. (I changed this step because I didn’t actually have a pasta maker… which meant lots of rolling with my rolling pin and it was still a bit too thick I think but not too bad for a first attempt).

6- Using a circle crinkle edged cutter stamp out 36 rounds.

7- Top 18 of the rounds with a teaspoonful of mixture, brush the edges with water and place another round on top. (I also changed this step and folded in half one round to make moon shaped ravioli instead of circle).

8- Bring a large pan of water to the boil, add the ravioli and cook for 3-4 minutes. Drain well and toss into a bit of oil (you can use some sundried tomato oil for yumness).