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Spinach and Ricotta Pasta Parcels

Serves 4 Makes 25-30 parcels

Free from Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 3 eggs
  • flour, for dusting
  • FILLING
  • 150g cooked spinach, cold
  • 100g ricotta
  • 75g parmesan, grated
  • ½ tsp nutmeg, ground
  • salt and pepper
  • water for brushing
  • COOKING
  • 2l water
  • 1 tsp salt
  • TO SERVE
  • 2 tbsp olive oil
  • 2 tsp fresh parsley, chopped
  • 50g parmesan, grated

Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the eggs into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Ravioli Made Using a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into eight pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Cut the dough sheets into 4x10cm/1½x4” rectangles
  4. Repeat with all the pieces of dough.

Ravioli Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough in half.
  3. Flatten each piece of dough and pass it through the widest, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half to make a smaller rectangle and pass it through the roller again. Fold the sheet in half and pass it through the roller two more times, always aiming for rectangles.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass each rectangle through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. Lay the pasta on a flour-dusted surface and cut the dough into 4x10cm/1½x4” rectangles.

Spinach and Ricotta filling

  1. Put the cold, cooked spinach, ricotta, parmesan, nutmeg, salt, and pepper into a bowl and stir to combine.

To Assemble the Ravioli

  1. Dust a large chopping board and a large tray with flour.
  2. Moisten the edges of the small pasta rectangles with a pastry brush dipped in water.
  3. Transfer the rectangles to the prepared chopping board.
  4. Put a small teaspoonful of the filling in the middle of each rectangle.
  5. Lift one side of the rectangles over its filling, pressing around the filling so that the pasta joins at the edges.
  6. Using the back of a fork, press around the ravioli edges to ensure they are sealed.
  7. Dust the pasta lightly with flour, transfer to the prepared tray and leave dry for 1 hour.

To Cook and Serve Spinach and Ricotta Ravioli

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 7-15 minutes, depending upon the size and thickness of the pasta.
  4. To test if the pasta is cooked, carefully remove a piece of ravioli from the pan, cut the pasta with the side of a fork and if the pasta resists, continue to cooking, repeating the fork test every minute.
  5. When cooked drain the ravioli and return it to the cooking pan.
  6. Add the olive oil, stir and serve immediately.
  7. Garnish with chopped fresh parsley and accompanied by a bowl of grated parmesan.

Equipment

Rolling pin, knife, pastry brush, large 2lt saucepan, mixing bowl, chopping board and large tray

Cooking time

7-15 minutes depending on the thickness of your pasta

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Ingredients

Change Quantities:
  • PASTA
  • 160g Doves Farm Organic Pasta Flour
  • 3 eggs
  • flour, for dusting
  • FILLING
  • 150g cooked spinach, cold
  • 100g ricotta
  • 75g parmesan, grated
  • ½ tsp nutmeg, ground
  • salt and pepper
  • water for brushing
  • COOKING
  • 2l water
  • 1 tsp salt
  • TO SERVE
  • 2 tbsp olive oil
  • 2 tsp fresh parsley, chopped
  • 50g parmesan, grated

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