How to prepare simple homemade ravioli recipe? Anyone can prepare it with just a little effort. Making your own pasta is a fun thing to do sometimes and a lot less hassle than you might think – even when you don’t have a pasta-making machine. The hardest bit is rolling out the dough because at first it keeps springing back, but the process gets easier as you go along, so grit your teeth for a couple of minutes and try and think of it as a great, free toning exercise for the upper body. You could cut the finished pasta into strips or lasagne sheets, in which case it’s best to use the pasta straight away to stop it welding itself together, but I think it’s actually easier and certainly more rewarding to make ravioli, not only because it looks and tastes better, but because it can be stored in a food bag in the fridge for a couple of days without getting too sticky. Super-fine 00 flour is perfect for making pasta but I always get a good result with ordinary plain flour; just be sure to sift the whole lot at least once before you start. It’s also important to follow the instructions carefully in the early stages when you’re incorporating the eggs and spinach purée into the flour. You won’t need to use all the flour to make the dough, as you’ll see, so don’t work too quickly and risk pulling more flour into the mixture than you need or the pasta will be ruined and you won’t be able to do a thing about it. Although the spinach gives this ravioli a lovely colour and flavour of its own, if you want yellow pasta instead of green, leave out the spinach purée and use four large eggs instead of three. Finally, the amounts given here are enough for about eight servings so you could store half the dough in the fridge for a couple of days, then when you’re ready to use the pasta let it rest at room temperature for a couple of hours and knead it gently for a few minutes before rolling it out again. Here are ingredients and simple directions:
SIMPLE HOMEMADE RAVIOLI RECIPE – EASY DIRECTIONS
- 3 full mugs of flour (00 or plain)
- 3 large eggs
- 1–2 handfuls of spinach
- Tomato purée
- Ricotta (or feta) cheese
- Wash and tear the spinach, place in a small casserole dish with a very little water then cover with a lid and cook in the microwave for about 2 minutes until the leaves have wilted. Purée the cooked spinach in a blender or food processor.
- Now sift the flour into a big heap on a clean work surface, or straight onto a very large wooden board, and make a deep well in the centre.
- Break the eggs into the well one at a time then add about half the spinach purée and use a blunt dinner knife to gently work the flour in a little at a time, taking care not to send the liquid cascading over the edge of the flour and all over the worktop.
- Work carefully, adding a little more of the spinach purée if it looks like the mixture can take it, then once you’ve got the beginnings of a soft dough, gather the remaining…