shared a for homemade spinach ravioli that can be whipped up from scratch within 40 minutes. To make the pasta dough, all that is required is flour and egg, which can quickly be rolled into a dough ball, which must then be left for half hour to rest.
While this recipe utilises spinach for the filling, there is an option to substitute spinach for stinging nettle which, when handled correctly, can be a nice touch to the dish. The chef admitted this might seem like an "unusual" ingredient, but assured it's "nothing to be afraid of" as long as it's picked safely (with gloves) and is washed thoroughly before use. For a more simple version of ravioli, forego the nettle altogether for spinach to make a classic recipe that will still taste delicious.
Ravioli
Serves: eight people
IngredientsMake the pasta dough
Pile the flour into a large bowl and make a well in the middle. Add eggs to the well, use a fork to whisk the eggs until smooth. Gradually bring the flour in from the outside, then bring it all together into a ball of dough.
Knead the dough on a flour-dusted surface for about five minutes, till the dough is smooth and elastic (add more water or flour, as needed). Cover with a damp tea towel and leave for half hour.
For the filling
Place a large non-stick frying pan on medium heat, add a knob of butter, add in the thyme and leeks. Season with salt and nutmeg, then sweat for 15 minutes, stirring regularly.
Blanch spinach in a colander with boiling water, squeeze out the excess water, and add to the pan, stir through, then take the pan off the heat.
Tip the leek and spinach mixture onto a chopping board, chop finely, then finely grate over Parmesan and feta, then chop again.
Make the ravioli
Take a third of the pasta dough, roll out a sheet of 1mm thick (you should be able to see your hand through it), and lay out horizontally on a flour-dusted surface. Then add teaspoons of the filling along the lower half of the pasta sheet, 8cm apart.
"Brush the upper edge of the pasta with water and fold it towards you, covering the filling and pressing around to remove any air," Jamie Oliver instructed.
Then using a pasta cutter (or a knife), cut out the ravioli pieces. Meanwhile, place a large pan of salted water to boil. Reduce to a simmer and then add the ravioli pieces to the water to cook for one minute.
Meanwhile, put a small saucepan on a low heat, melt a knob of butter, then add the cooked ravioli, toss to coat in butter, then spoon onto warmed plates. Add more Parmesan to the plated ravioli pieces.
