DIFF: Medium -- PREP: 1 hour -- COOK: 10 mins Serves: 4
Ingredients:
200 gr Plain flour
2 Eggs
10 gr Water
20 gr Extra virgin olive oil
Salt
400 gr Spinach
250 gr Ricotta cheese
100 gr Parmesan cheese
1 clove Garlic
2 tbs Extra virgin olive oil
Method:
1
Sift the flour into a large bowl, and make a well. In a separate bowl put the eggs and whisk with water
2
Put the eggs, oil and salt in the middle of the flour. With a fork start to slowly incorporate the flour in the mixture
3
Once the dough starts to form, turn it out on to a lightly floured surface and kneed for 10 more minutes until smooth and elastic
4
Wait for 20 minutes for the flour to fully absorb the liquids
5
Divide into 4 balls. Roll each ball with a rolling pin into 1mm thick sheets
6
For the filling: Heat a pan. Add the olive oil and the garlic and leave to cook for about 2 minutes. Wash the spinach and add to the pan
7
Stir continuously until the spinach is cooked. (The spinach needs to be very dry so add a little bit of water if you find difficult to cook)
8
In a blender add the spinach, ricotta cheese and parmesan and blend until the mixture is smooth
9
Take a sheet of pasta, fold into two to mark the middle. Then make several lines of meat balls (of about 1cm) along one half of the pasta
10
Fold the half of the pasta without the filling onto the other half. Make pressure with fingers to seal the filling. Use a roller cutter to cut into squares of about 3cm
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