Roasted Artichoke, Spinach and Parmigiano Ravioli

I’m back with Adriatic and today I’m sharing my recipe for Homemade Roasted Artichoke, Spinach and Parmigiano Ravioli which Shane and I made from scratch. Now before you think that it’s way too much of a mission to make your own pasta, let me try to convince you otherwise.

1. It’s a really fun activity to do together!
2. You can create any combo you like.
3. It’s really satisfying watching the pasta come together/ All you need is a good, simple pasta maker and your 2 hands.
4. It’s awesome being able to announce to your dinner table that the pasta is homemade, especially if you are on an episode of Come Dine With Me.

*All my ingredients as well as the Imperia Pasta Maker were ordered from Adriatic and delivered straight to me.

INGREDIENTS: 

400G Pivetti multi-purpose flour
4 eggs Dash of salt
Punnet of baby spinach
125g Calzetti Parmigiano Reggiano Cream Cheese
1 jar D’amico Roasted Artichokes – drained, but reserve a tablespoon of oil
1 big leek – sliced
2 Tbl cream cheese
Juice of 1 lemon
Parmigiano Reggiano to grate on top

DIRECTIONS:

1. Add the flour to the bowl of your stand mixer and create a well then crack the eggs into the center of it and add salt. Mix with the hook attachment until combined. If the dough is too wet, add a little more flour, if it’s too dry, add a bit of water or another egg. Then mix for a further couple of minutes until the dough forms a ball. Take it out and knead it on a floured table top until smooth. Wrap it in cling wrap and let it rest for 30 mins.

2. The filling: Saute the spinach in a little bit of butter then cool before chopping up & mixing it into the Parmigiano Reggiano Cream Cheese. Set aside.

3. The sauce: In a pan add the reserved artichoke oil, sliced leek & salt and pepper. Fry for a couple of minutes until the leek is soft, then add the roasted artichoke. Fry for 2 mins before adding the lemon & cream cheese. Set aside.

4. Get out your pasta maker and attach it to a level surface. I used an Imperia machine. Run your pasta dough through the machine reducing the space between the rollers each time until you have a nice thin sheet of pasta.

5. Once ready, dust your surface with some flour, fold your sheet in half then fold the top half back exposing the bottom side. Using a ravioli cutter or a cookie cutter mark the dough leaving about a 2cm gap between the circles.

6. Add about a teaspoon of filling to the centre of each circle. Once you have reached the end, use your finger to run a little water around each circle before folding the top half of your dough back over then lightly press down around each one sealing them off so that no filling comes out after you cut out your ravioli. Using your cutter, push down around each parcel then set them aside.

7. Bring a salted pot of water to the boil. Add the ravioli parcels & cook for ±4 mins, until al dente.

8. Once ready drain the parcels (reserve a bit of pasta water) plate them up, then add a small swing of olive oil to each serving. Warm your sauce up a little on the stovetop, using some of your pasta water if needed to loosen it up.

9. Add a few tablespoons of sauce to each plate of ravioli then generously grate some Parmigiano on top. Stuff your face immediately.