Spinach & Feta Ravioli

in a garlic white sauce

Pockets of delicious fresh ingredients in a creamy sauce… Serve as a starter or a main.

INGREDIENTS

FOR THE PASTA

  • 2 cups flour

  • 2 eggs

  • 1 tbsp olive oil

  • 1 beaten egg

FOR THE FILLING

  • 2 cups of blanched baby spinach

  • 1/2 cup crumbed feta cheese

  • pinch of nutmeg 

FOR THE SAUCE

  • 25 ml butter

  • 25 ml flour

  • 250 ml cream/ milk

  • 1 clove of garlic, finely chopped 

  • 3 ml salt

  • 1 ml pepper

METHOD

for the ravioli…

  1. Mix your filling ingredients in a bowl and set aside and then roll out your home made pasta dough

  2. Sprinkle flour on the working surface and place sheet of dough on top.

  3. Using a cookie cutter, cut circles out of all sheets of pasta

  4. Place small dollops of filling on half of the circles.

  5. Brush the remaining circles with you egg wash and place them egg side down over filling.

  6. Ensure you press out any air bubbles.

  7. Flatten the sides gently with a fork, sealing the pockets.

  8. Place the pasta in a tray and leave to rest for at least 30 minutes.

  9. Cook in a  saucepan of boiling, salted water for 5-8 minutes, or until the raviolis float to the top.

for the sauce…

  1. Melt butter in a small saucepan and stir in the flour over low heat. This mixture is called a roux.

  2. Stir in the milk or cream slowly.

  3. Allow mixture to boil, lower heat and continue stirring for 3 minutes

  4. Add the garlic and cook for a further 2 minutes, until the sauce is smooth and thick.

  5. Season with salt and pepper.