Ravioli & Spinach

I love pasta and noodles. In any shape, size or flavour. There is plenty to choose on the market. But the best one is still the one prepared at home. Spring is synonym for spinach. Mangel or baby nettles leaves, which reminds me on childhood. It is healthier as mangel as it is self grown in the nature. But we have to be careful where to gather it 😀

2/3 white flour

2/3 rye flour

pinch of salt

cold water as needed

Knead all ingredient in a nice and firm dough. To be elastic enough you’ll need about 5-10 minutes of kneading. It should rest for half an hour then roll it as thin as you can, around 1 mm preferable. Use large cookie cutter and cut out shapes like heart, round, square, flowers, … the shape of your choice that has around 10 cm/4 inch in diameter.

1 cup cashew nuts

1 tbsp dried rosemary and basil leaves 

1 tbsp dried parsley 

1 tbsp freshly pressed olive oil

1 slice bacon for meat version 

Blend nuts and spices together. Use half of the mixture like it is and add tiny cropped bacon to the other half. Add 1 tbsp of the filling to any second cut and cover each of them with with the rest. Close the edges by pressing with fork on them. Cook in a large amount of salted water for about 10 minutes.

2 tbsp olive oil

3 garlic cloves 

2 cup spinach puree 

1/2-1 cup rice milk

nutmeg and salt to taste

Bake smashed garlic cloves on hot olive oil in a large saucepan. Then add spinach puree, 1/2 cup of milk and spices and cook for about 5 minutes. If too thick add another half cup of milk.

Sometimes hers is his as well. But always has his touch, like today’s early lunch has. His ravioli were filled with bacon mostly and mine with cheesy filing only 😉

Have a wonderful week!

Tags: cheesy ravioli, comfort food, cooking, dinner, dinner ideas, food, Food & Drink, food blogs, food photography, healthy food, healthy living, love, photography, ravioli, spinach