Having just bought the pasta tool kit from Cooking & Carafes and being inspired from their Insta, I thought I’d finally have a go at making some pasta. I don’t have a pasta making machine so I instantly thought long spaghetti type of pasta was out of the question. Instead I found this spinach and ricotta ravioli recipe on the Cooking & Carafes website (you can see Kate’s full recipe here), so I decided to give it a go.
Making the pasta dough
I found making the pasta dough the easiest part. You put your 200g of 00 flour into a bowl, make a well in the centre and add your 2 eggs.
Then simply use a fork to combine the mixture, slowly adding in the flour. Once all the runny egg is soaked up, get your hands stuck in and start to knead the mixture until it is a springy dough. Once done, leave to rest in a covered bowl for 20-30 minutes.
Covering the dough with a beeswax wrap
I am trying to reduce my plastic consumption, so I got one of the Bee Bee beeswax wraps in a large size so it will cover my baking bowl. My other beeswax wraps are a little too small for this purpose. They are the perfect alternative to cling film.
To use a beeswax wrap simply pop your pasta dough in the bowl and then take the beeswax wrap and cover the bowl. Using the heat in your hands simply press down on the sides of the bowl and the beeswax wrap will start to stick in place. They are perfectly fine in the fridge too, they will just go a bit stiffer but this is totally normal. I really rate these beeswax wraps and particularly disliked cling film – so for me it’s a pet hate out of my kitchen and I’m helping the environment too.
Ricotta and spinach ravioli filling
To make the filling for my ravioli I simply wilted about 100g of spinach on a low heat. Once cooked, I chopped it up and put it in a bowl with 200g of ricotta. For seasoning I added some salt, pepper and a squeeze of fresh lemon. Then simply stir so the mixture combines all together.
The fun part – putting the ravioli together
I got the pasta dough and split in two pieces. Over a floury surface I rolled out my pasta dough into 2 long lines about 3mm in thickness. However I didn’t really have a ruler so I guessed and I personally think my guess work might be slightly off as I feel the ravioli turned out too thick! So next time I would keep rolling for a thinner dough.
Once rolled into two lines of dough, on one line put teaspoons of your dough, with spacing in-between for the ravioli cutter to go between each one. You don’t want to overfill these as then your filling will splurge out the sides – I found a teaspoon was the right amount of mixture.
Get your other side of the dough and I found it easier to cut out the top of the ravioli using the ravioli stamp first.
Then I did each one individually, putting the tops over the filling. To do this you place on top and carefully push the pasta dough down around the filling, trying to take the air out as to prevent the ravioli from splitting during cooking. Then I pressed quite hard around the sides to ensure the ravioli was properly closed up. Once this was done I used my ravioli stamp to create the right shapes and took away any excess pasta dough.
With the excess pasta dough I put it all into a bowl whilst I was creating the ravioli and then at the end I re-rolled it and make some more ravioli with it. In total I managed to make 8 ravioli from my mixture. It doesn’t sound like a lot but these are so filling that it was more than enough for 2 people.
Cooking the ravioli
To cook the ravioli get some boiling water in a pan and slowly lower your ravioli in. Then simply let them cook for 3-5 minutes. When they rise to the top they are cooked. If your dough is thicker then it may take longer to cook properly.
Served with pasta sauce, parmesan and salad
To serve I made a tomato vegetable sauce – I simply chopped up leaks, carrots, mushrooms, peppers and onions and left them to cook first. Then I added chopped tomato and vegetable stock, and left it to simmer.
Once the ravioli was cooked, I put the pasta sauce on top, grated some fresh parmesan onto the top and served with a delicious salad.
Learnings for my next pasta-making session
Whilst it was good, my learnings for next time would be:
- I’d definitely make the pasta thinner
- I think I’d change the ravioli filling to something with a bit more of a kick
If you want to give ravioli making a go, then simply go and get your pasta tool kit from the Cooking & Carafes website. You’ll also find plenty of recipes on here to get you started and if you add her on Instagram you can watch her cook-alongs, so you have a guide of how to do everything as you go.