I read a book recently called The Love Goddess' Cooking School written by Melissa Senate, it revived a love of Italian cuisine inside me that had lay dormant for some years and I just had to make ravioli....it would appear I need more practice on the fundamentals of pasta as mine was not perfect but the filling was delightful and I would try it again.
I made a basic (she says as if she is an expert) egg pasta which is usually around 600g of flour to 6 eggs I think. The first error I made I fear is that I used any old flour I had in the pantry. You should try to source some Durum Wheat flour. You just mix the two ingredients in a large bowl or on a wooden board until they have come together, then you knead the dough until it is nice and smooth. Rest the dough for about ½ an hour (second mistake I made was not resting the dough) then roll it out making sure it’s nice and thin.
For the filling I used some spinach, leek and mint from the garden with some marinated fetta and lemon rind. The quantities worked out to be roughly what i have listed below.
Ingredients:
½ a leek
1 bunch of English spinach
1 hand full of fresh mint
The zest of one lemon
2 generous tablespoons of marinated fetta
Method:
Sautee of the leek until softened then toss in the chopped spinach and allow it to wilt down. Turn off the pan and grate in the lemon zest and toss through the mint. Allow the mixture to cool a little then add the fetta and mix together.
Use a round cutter to cut out circles in your pastry sheets, flouring the board as required. Place a little mound of the filling into the centre of half of the circles of pasta then brush the edges with an egg wash or just a bit of water. Then cover your ravioli piece with another pasta circle and pinch the edges together, making sure they are sealed and no filling is peaking out.
Bring a large saucepan of water to the boil. Gently lower your ravioli pieces into the bubbling water and watch them patiently. They are cooked when they float to the surface. When they are done scoop them out and serve them immediately with a rich tomato sauce, I made a tomato and caper sauce.... bellissimo