Home-Made Spinach & Cream Cheese Ravioli with Lemon Butter Sauce
In this post, we will show you how we make our Spinach & Cream Cheese Ravioli, made with home-made egg pasta dough. We serve the ravioli on a bed of fresh crunchy spinach with lemon butter and cream sauce!
Place the flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it's too wet and sticky, add a bit of flour.
Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
Divide the pasta dough into 4. One piece at a time (keeing other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness, Cut the strip in half to make it more manageable.
To Make the Filling:
Boil a kettle of water. Place the spinach in a large colander and pour the boiling water all over to wilt it. Leave to cool slightly. When cool enough to handle, squeeze as much water out of the spinach as possible. You should be left with a large handful of compressed spinach.
Finely chop the spinach. Then mix in with cream cheese, lemon zest and garlic and season with salt and pepper. Alternatively, place all the filling ingredients in a food processor and blend into a smooth creamy paste.
Fill, Shape & Cook the Pasta:
Place or pipe teaspoons of the spinach filling in a line down the centre of one of the rolled pasta strips about 4-5cm apart. Place the other strip directly on top draping the sheet into space between filling to make sure not much air is trapped in between. Press down between the mounds of filling to seal. Using a sharp knife, a ravioli stamp or a fluted cutter, cut even sized squares with the filling in the middle of the ravioli. Place them on a lightly dusted board/ tray (we use semolina flour or dusting).
Bring a large pan of salted water to the boil. Carefully drop the ravioli into the pan. Shake the pan by the handles gently to ensure ravioli don't stick to the bottom or each orther. Cook for about 3-4 minutes.
Make the Lemon Butter Sauce:
Heat the butter in a small saucepan on low heat. Add the lemon zest and a tbsp of lemon juice and infuse for 30 seconds. Add the double cream (it will quickly thicken), then add 1-2 tbsp of pasta water and cook just enough to warm it up. Take it off heat. Stir in the grated parmesan and season with salt and pepper.