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Pasta

  • All Purpose Flour 400.0 g
  • Semolina, flour 100.0 g
  • Eggs, beaten 5.0 g
  • Olive Oil 50.0 ml

Potato and Spinach Ravioli Filling

  • Onion, brunoise 50.0 g
  • Garlic, minced 5.0 g
  • Spinach, picked/blanched and chopped 500.0 g
  • Water 100.0 ml
  • Cream Cheese 80.0 g
  • Extra Virgin Olive oil 50.0 ml
  • Lemon Zest 2.0 g
  • Egg Yolk 2.0 pc
  • Parmesan Cheese, grated 50.0 g

Tomato Sauce

  • Onion, brunoise 100.0 g
  • Garlic, minced 15.0 g
  • Tomatoes, curshed in can 500.0 g
  • Tomato Paste 80.0 g
  • Water 250.0 ml
  • White Sugar 10.0 g
  • Black Pepper, ground 1.0 g
  • Basil, chiffonade 15.0 g
  • Olive Oil 50.0 ml
  1. Pasta

    120 minutes
    1. Mix all ingredients together except the olive oil.
    2. Knead until elastic and rub with olive oil.
    3. Wrap with plastic wrap and set aside to rest for 1 hour in the chiller.
    4. Roll in a pasta machine and use for any pasta preparation.
  2. Potato and Spinach Ravioli Filling

    45 minutes
    1. Heat up a pan and add the olive oil.
    2. Saute the onions until traslucent and add the garlic.
    3. Cook the garlic for 1 minute and add the spinach.
    4. Saute for 2 minutes and pour the water and bring to a boil.
    5. Add the Knorr Potato Flakes then remove from heat.
    6. Cover the pan and let it sit for 30 minutes or until cool.
    7. Mix in the cream cheese, Knorr Aromat and lemon zest.
    8. Add the egg yolks and parmesan cheese.
    9. Set aside let it cool.
  3. Tomato Sauce

    30 minutes
    1. Heat up a pan and add the olive oil.
    2. Add the onions and saute until translucent.
    3. Add the garlic and cook for 1 minute.
    4. Add the tomato paste and cook for 3 minutes then add the tomatoes.
    5. Stir in water and bring to a boil. Simmer for 25 minutes.
    6. Season with sugar, Knorr Aromat, pepper and Knorr Liquid Seasoning.
    7. Remove from heat then add the basil.
  4. Assembly

    60 minutes
    1. Using the pasta dough, roll out into 1/8-inch or paper-thin sheets.
    2. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop a teaspoonful filling mixture on the dough by about one inch apart.
    3. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
    4. Press firmly around the filling to seal.
    5. Cut into individual ravioli with a knife or pizza cutter. Seal the edges using a fork.
    6. In a large pot, boil water with a little salt.
    7. Add in the ravioli and cook for atleast 4-8 minutes or until the ravioli floats.
    8. Serve the freshly cooked ravioli with pomodoro sauce on top.
    9. Garnish with basil and parmesan cheese.