This weekend has been intense, funny, exhausting and, mainly, very instructive. I’ve participated in Retiros Creativos that Miriam (El invitado de invierno), Raquel (Los Tragaldablas) and Carmen (Tía Alia) organize. I can’t be more thankful for the professional and personal growth to them and to my classmates there, who are such inspiring people!
Luckily, last week I worked overtime and on Friday we ate ravioli. They have spinach filling (just to cheat myself into thinking I’m eating healthy) but they are full of cheese, just like I love. Pasta, of course, is homemade; it was time to open the box of my pasta machine.
As always, documented in photos.
Ingredients
PASTA
- 3 eggs
- 200 grams flour
- 100 grams wheat semolina
FILLING
- 300 grams Ricotta cheese
- 400 grams spinach (once cooked)
- 1 egg
- 5 tbsps. Parmigiano Reggiano (grated)
SAUCE
- 1 tbsp. butter
- 1 medium onion
- 60 grams Gorgonzola
- 200 milliliters cream
- 50 grams grated nuts
- 40 grams Parmigiano Reggiano (grated)
- A dash of milk
- Salt and Pepper
Instructions
PASTA
- Mix flour and semolina and make a fountain in a countertop. In the middle, add the eggs.
- Mix well until you get a dough.
- Knead until it’s elastic.
- Put it in a floured bowl (covered with plastic wrap) and let it sit for 30 minutes.
FILLING
- Cook the spinach.
- Once cold, add the Ricotta cheese, eggs and Parmiggiano. Combine.
MAKE THE PASTA + COOKING
- Knead the dough and cut it in pieces. Put each one at a time into the pasta machine and make stripes (not too thick).
- Put balls of filling in one side of the stripe. You have to get enough stripe in the other side to fold it and cover the filling.
- Once you have the stripes folded, cut raviolis with a cutter.
- Boil water with salt and cook the pasta for 8-9 minutes.
- Drain and reserve.
SAUCE
- Put the butter into a saucepan at medium heat until melts.
- Add the onion (finely chopped) and cook it until it starts to become transparent.
- Add cream and nuts and cook at medium heat for a couple of minutes. That’s when I use my blender to get rid of the onion bits.
- Get it back to the saucepan and add the milk and the cheeses.
- Cook at low heat until you get a consistent sauce.
- Add salt and pepper to taste and serve generously in every pasta dish.
