Easy Dinner Recipes - Created Date : 22.1.2020
Fresh spinach and ricotta ravioli
What happened stove? I still remember the New Year celebrations in February already, and now this! Only by keeping myself pretty busy, which helps the time go away. Since the New Year began some major work was my life and this makes me very happy. Just be out very soon have completed work on the issue of new g2kitch. Food Blogger Connect 2011 before the opening we are finishing the last record we also minor (keep checking back because it should be very soon!). We make sure not to miss it, and speakers will be interviewing for the fantastic artists FBC11! If you do not look for a cheap accommodation in London and during the conference, check out my article Couch surfing!
Two weeks I was honored to help a photographer Marie-Louise Avery fantastic support. It was such a great experience for me and I have certainly learned a lot. It already raised to keep the spirit high, for a photo shoot I'm going next week in Prague. 100 products in 3 days photographing necessarily Palladium journal of the spring / summer issue while taking pictures of the new food on top will be a challenge, but I'm waiting very eagerly. My friends and family to visit and we hope to take time to enjoy the food and beer. If so, after returning to London, you will need to make another detox. :)
Our detox since finished eating reasonably good food and I can not get enough fruits and vegetables. It must be the weather! I can not wait for the spring and the long days to come.
Did I tell you about my new pasta machine already had my love for Christmas? I could not wait to finally finish the detox put to use. We had a taste of fresh pasta in Italy a few months ago and she has been hooked ever since. spinach and ricotta ravioli - This week I made my favorite pasta. I poured on thyme butter and fresh sage result was not so amazing. Finished with freshly grated Parmesan, I could not have imagined a better lunch!
Fresh spinach and ricotta ravioli
100 g pasta flour
a pinch of salt
1 teaspoon extra virgin olive oil
1-2 tbsp cold water
1 tablespoon olive oil
2 chopped garlic cloves,
260g fresh spinach
zest of 1/2 lemon
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
Salt and freshly ground black pepper
3 tablespoons butter
10 branches fresh thyme
freshly grated pepper
grated parmesan, to serve
Together pasta flour and semolina flour, add a pinch of salt addressed. mixtures piling on a flat surface. Make a well in the middle of the egg and flour mixture to include olive oil, add the eggs and begin stirring with a fork. When the dough starts to come together, in a little water until soft cast, with both hands kneaded dough and smooth. It takes 10 minutes. dough should be elastic and non-sticky. Wrap in plastic wrap and let stand for about 30 minutes.
Meanwhile, prepare the filling. Heat oil in a pan, add the garlic, saute for a minute after. Add spinach and cook just until wilted 2-3 minutes. Transfer it through a sieve and allow to cool slightly and then squeezing excess liquid. Roughly chop the spinach. In a separate container, bark, coconut, cheese and spinach, lemon flavor addition salt and pepper, mix ricotta.
Start by rolling the dough in half and cut the pasta machine. If you run all through the dough, fold it up and goes back to the same thickness setting. 'S as thin paper roll. taking care, there are at least 3 cm of space around each spoon, place the flour on a surface plate of pasta and spoon on top of spinach mixture. Lightweight filler around the wet pulp. , Filling onto the dough around filling to seal Place second sheet of pasta dough gently press down with your fingers. a pasta wheel floured surface and cut the individual ravioli pieces with the floor. Repeat with remaining pasta sheets and filling.
Bring to boil brine large container. Add a tablespoon of oil, reduce heat and simmer gently for 4-5 minutes ravioli into groups. water, drain and keep warm remove.
thyme oil, melt the butter in a pan and add thyme roast along less than one minute. Remove from heat and add some freshly grated pepper.
Serve on warmed plate of ravioli, pour a little oil and sprinkle on the oregano with parmesan.
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