Fellini said, “Life is a combination of magic and pasta.”
Spinach is one of my favorite things ever. It’s so versatile as an ingredient. From a filler to a side, a wrap or even a drink; it has hundreds of uses.
This is a super easy recipe.
My Bio-dad is French/Sicilian and he loves his “Sicilian ravioli”. It is NOT good. Where his dad is from, and how they did (do) it, the pasta is a bit too thick and gets a gummy texture. They only had a bit of cheese and maybe a tiny bit of spice to make it bland. To counter the blandness, they would serve it in a flavorful red sauce with meat. Pork, sausage, et. al. and spices like fennel are big too. As you can see, for a vegan like myself, all of that would be a problem. lol. That and to be honest, no offense to any Sicilians out there, but it was horrible.
So I made my own.
For a full meal, top with pine nuts, fresh basil, Violife Just like parmesan vegan cheese, with a lovely 2016 Sebastiani Merlot and a fresh fougasse (Will post recipe for it soon too).
The Recipe:
SPINACH RAVIOLI
PASTA
(Many people think making pasta is a Huge horrible job, but it’s actually very easy and tastes much better.)
1 cup flour ’00′ pasta flour grade or white flour
1 cup semolina flour
1/2 cup water
1.5 Tbsp olive oil
1/2 Tsp salt
Place both flours on your work surface or in a bowl. (I use a chilled Marble board for this.)
Add the salt and mix.
Create a small well in the middle of the flour and add the water and olive oil.
Start mixing, I prefer to use my fingers, because it lets me gauge the texture as I mix, incorporating the wet ingredients with the flour until you obtain a well-combined mixture.
On a lightly floured surface knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.
Place the dough in a bowl and cover it with a damp cloth. Refrigerate for 30 minutes so the gluten can develop.
Cut the dough into two equal pieces. It’s easier to roll it out in sections. Using a rolling pin, again I use a marble one that’s been chilled so it doesn’t warm the dough. Roll out the dough and stretch it into thin sheets, 1/8”. I use two sheets of parchment paper. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking.
When you have it to the thickness you prefer, you can cut it into the shapes you want if for ravioli etc., or you can run it through a pasta machine or cut it by hand into the shapes you want.
SPINACH FILLING
I just make a crap load of this, because I also use it for dip.
Take 3 or 4 full bunches of spinach, stems removed.
Add garlic cloves, salt and pepper to taste.
*I don’t like the garlic to be too overpowering in this because I love spinach, so I started with 2. I’ve gone as high as 4 depending on mood. Definitely start with 2*
Using a food processor/blender in small bursts blend them.
Do not blend or process it into a smooth paste or it feels weird on the bite when you eat it.
If you do not have a blender or food processor, chop the spinach very fine, minced even. Mix them by hand in a bowl.
*There is no “Exact” way to mix the filling as it all depends on your palate and how you like the feel of the filling to be. I’ve done it every way, just depending on my mood.*
Leave a bit of texture. So the garlic and spinach flavor both come through.
If you do not like biting into pieces of garlic, use a hand press on your garlic garlic before adding it to the spinach.
I place it in cheese cloth and squeeze out liquid, or it will make the ravioli soggy from the inside.
*If you’re adventurous, use the liquid in a smoothie or mix it with vodka for a delicious spinach cocktail.*
Use about 1 Tbsp. for each ravioli, I prefer to pinch them closed. Though I do have a Bellemain ravioli press for when I am in a hurry. It works very well. *Follow it’s instructions for amount of filling*
Boil in hot water with a touch of olive oil and sea salt until al dente.
Serve with my Marinara sauce.
*I do not use cheese in the filling as I like to taste the spinach and garlic. Feel free to add your favorite vegan cheese if you want to taste.*
*If you like a meat of some sort, add in Impossible sausage or meatballs.*
