This is a good dinner party option but I dare you to make it when eating alone. There is no more satisfying self care than taking the time to cook and plate something fussy just for yourself. Cheat this by using store bought dumpling wrappers instead of making the dough from scratch. Use up any leftover dough or wrap and freezer for another day.
Makes approx. 10 Ravioli
1/4 cup wheat flour*
1/2 teaspoon sea salt
1/4 cup water
50g spinach (or chard or parsley)
1 tablespoon olive oil
50g cashew ricotta
basil or thyme leaves to garnish
Place flour into a bowl with salt. Blend water, spinach leaves and oil in a bullet or high-speed blender. Add to flour and bring together with your hands, adding a touch of water or flour if needed. Knead dough for a few minutes until you have a smooth-ish round ball of green dough. Wrap and rest for 60 minutes.
Roll out your dough until 1mm thick. Cut into rounds approximately 7-8cm across. Place 1 teaspoon cashew ricotta into the centre of one round. Use your fingertip to spread a little water around the edge of the circle and place another round on top, carefully pressing the air out and sealing the edge. Repeat for all ravioli.
Place one ravioli at a time into salted boiling water. Cook for 2-3 minutes until al dente (depending on thickness of your dough). Remove with slotted spoon and serve atop a rich tomato sauce, scattered with pepper, olive oil and fresh herbs.
Find this recipe, and over 60 others in The Grater Good
Click on the image below to purchase your copy today