I received quite
many good comments on my original hedgehog shaped ravioli and I liked
them myself as well, so I decided to make a different variation but
keep the same shape.
This time I decided to make some colourful pasta with spinach and a
hint of lemon because it's tasty and looks cute and I also absolutely
love asparagus filling in ravioli. I hope you'll like these too!
So here are the
steps for making this whole dish:
The side salad:
Small sweet red peppers
Mozzarella balls
Fresh basil leaves
Olive oil
Make
the side salad first as then you don't have to worry about it later.
I have already published this side dish as the Pepper and mozzarella appetisers and
it's a nice addition to this dish.
Wash the red peppers and place them
into an oven dish. Brush them with olive oil and bake at 180C for
about 15 minutes until they are soft. Cut
the peppers in half after they have cooled down. Stuff a mozzarella
ball wrapped in a basil leaf into each pepper half and let them wait
in the fridge. Done!
400g grade 00
pasta flour
4 eggs
100g fresh spinach
leaves
Lemon juice
Salt
First quickly boil
the spinach in water for about 3-5 minutes and drain it well. Press
some lemon juice on it and mix. Pour the pasta flour on a table,
break the eggs into a dent in the middle of the flour pile and add
some salt and then the spinach.
Heavily knead until you have a firm
dough. If the dough is too tough, add a little olive oil to make it
smoother or if it's too runny, add more flour. Finally knead the
dough into a ball, wrap into cling film and place to the fridge for
at least 30 minutes.
5 small asparagus
2 garlic cloves
Bread crumbs
Vegetarian pasta
cheese
Black pepper
Steam the
asparagus and chop the garlic cloves small. Grate some vegetarian
pasta cheese. Mix these ingredients with bread crumbs and black
pepper. The filling must not be too moist, add more bread crumbs if
needed and cool it down before filling the pasta.
Start rolling the
pasta dough with either a pasta machine or a rolling pin and make
thin sheets of it. Use a hedgehog shaped cookie cutter (or any other
shape will also do) to cut many pieces.
Place a small
amount (about a teaspoon) of filling on the piece, brush the sides
with water and stick another pasta piece on it. The water helps them
stick well together, but additionally press them firmly together with
your fingers or a fork.
Boil the ravioli
for about 10-12 minutes in salt water until the filling is warm and
the pasta al dente. They should float on the surface when cooked.
The sage butter:
Sage leaves
100g butter
Sage
butter is a divine addition to any pasta dish. It takes about 10
minutes to make this, so you can start preparing it at a later stage.
Heat
the butter in a pan and add the sage leaves. Keep heating at moderate
heat and stir occasionally. The butter should get brown but not burn
and the sage leaves should get crispy.
Mix
the ravioli with the sage butter, serve with the small pepper
appetisers and enjoy!
Stay hungry!
Your VegHog
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