On a weekend when the day is too hot to step out and I want to do something to get me out of that lazy mood on to my feet, I can't think of anything else but to cook something that I have never ventured before.
And today was the day of this super easy pasta recipe. The base of my pasta is egg less(because guess what, I was out of eggs and I was too lazy to go out to get it! :) ). The pasta recipe is derivation of a Marathi staple food called 'varan mutkule' - that is flour dumplings boiled with lentils - which my father loves to cook.
This dish serves two people easily and half the dough that remains can be used to make fresh pasta later. Store in the fridge and bring to room temperature before using again.
Here is the recipe that took me 1hr 10min on clock to make from scratch.
Ingredients:
Pasta:
1 cup all purpose flour
1/4 cup semolina flour
1/4 cup lukewarm water
Some salt
Some olive oil
Filling:
100 gm Ricotta cheese
1 tsp cornstarch
1/4 cup chopped spinach(boiled/thawed and squeezed)
Some salt
Some Pepper powder
Some nutmeg powder
Sauce and garnish:
3 tsp butter
Some olive oil
Some lemon juice
Grated Parmesan cheese
Chopped parsley
Method:
1. Start mixing the pasta ingredients in a bowl together. Once a dough like lump is formed, transfer it on the kneading surface and knead the dough for 10 minutes.
Note:You can add a splash of water while kneading if the dough becomes dry, but keep the dough tight.
2. Cover the dough and let it rest for 20 minutes.
Note: You can let it rest longer. This is just the minimum amount of time I think is good for rolling it out as thin as possible.
3. While the dough is resting, boil and chop the fresh spinach or thaw the frozen spinach from the freezer. Now squeeze out all the water from the spinach.
4. Add the ravioli, cornstarch, salt, pepper and nutmeg to the spinach and set aside.
Note: Make sure that you squeeze the spinach nicely, the filling shouldn't be runny.
5. After 20 minutes, cut a small portion of the dough(about 1/5th of it) and start rolling it as thinly as possible.
Note: At this point you can start boiling the pasta water with some salt and oil in it.
6. Cut the rolled sheet in two halves.
7. Put filling in the middle and fold the edges on top of each other.
8. Seal the dough around the filling and cut using a knife or cutter wheel.
9. Add these raviolis to boiling water. On another burner, start heating butter and olive oil.
Note: You can add some herbs like oregano, sage, rosemary or thyme. You can also add some marinara sauce to top the raviolis with.
10. Once the raviolis float on top of water, remove them and put in the brown butter sauce.
11. Turn off the heat. To serve squeeze some lemon juice on top along with some grated Parmesan cheese and parsley.
Enjoy fresh homemade, egg less Spinach-ricotta ravioli!! :)
And today was the day of this super easy pasta recipe. The base of my pasta is egg less(because guess what, I was out of eggs and I was too lazy to go out to get it! :) ). The pasta recipe is derivation of a Marathi staple food called 'varan mutkule' - that is flour dumplings boiled with lentils - which my father loves to cook.
This dish serves two people easily and half the dough that remains can be used to make fresh pasta later. Store in the fridge and bring to room temperature before using again.
Here is the recipe that took me 1hr 10min on clock to make from scratch.
Ingredients:
Pasta:
1 cup all purpose flour
1/4 cup semolina flour
1/4 cup lukewarm water
Some salt
Some olive oil
Filling:
100 gm Ricotta cheese
1 tsp cornstarch
1/4 cup chopped spinach(boiled/thawed and squeezed)
Some salt
Some Pepper powder
Some nutmeg powder
Sauce and garnish:
3 tsp butter
Some olive oil
Some lemon juice
Grated Parmesan cheese
Chopped parsley
Method:
1. Start mixing the pasta ingredients in a bowl together. Once a dough like lump is formed, transfer it on the kneading surface and knead the dough for 10 minutes.
Note:You can add a splash of water while kneading if the dough becomes dry, but keep the dough tight.
2. Cover the dough and let it rest for 20 minutes.
Note: You can let it rest longer. This is just the minimum amount of time I think is good for rolling it out as thin as possible.
3. While the dough is resting, boil and chop the fresh spinach or thaw the frozen spinach from the freezer. Now squeeze out all the water from the spinach.
4. Add the ravioli, cornstarch, salt, pepper and nutmeg to the spinach and set aside.
Note: Make sure that you squeeze the spinach nicely, the filling shouldn't be runny.
5. After 20 minutes, cut a small portion of the dough(about 1/5th of it) and start rolling it as thinly as possible.
Note: At this point you can start boiling the pasta water with some salt and oil in it.
6. Cut the rolled sheet in two halves.
7. Put filling in the middle and fold the edges on top of each other.
8. Seal the dough around the filling and cut using a knife or cutter wheel.
9. Add these raviolis to boiling water. On another burner, start heating butter and olive oil.
Note: You can add some herbs like oregano, sage, rosemary or thyme. You can also add some marinara sauce to top the raviolis with.
10. Once the raviolis float on top of water, remove them and put in the brown butter sauce.
11. Turn off the heat. To serve squeeze some lemon juice on top along with some grated Parmesan cheese and parsley.
Enjoy fresh homemade, egg less Spinach-ricotta ravioli!! :)
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