Flour, eggs, pinch of salt and a little elbow grease, gives you a simple fresh satisfying egg pasta. I need nothing else. A ravioli can be filled with anything from thyme and mushrooms, sun dried tomato and Parma ham, basil and ricotta or my favourite ricotta and spinach with a pinch or nutmeg.
You do need a little time to make fresh pasta, but to be honest at the moment I am absolutely rushed off my feet. If I’m not tending to the children, I’m teaching, writing or cooking. All of which I love, but I never seem to stop. I never have ‘Me time’. I’m not really bothered about me time. All I want is to be able to cook in peace. Music on, pinny on and I just let my imagination go wild. Even though I have over 300 cookbooks, I find it very difficult to follow a recipe, I don’t like feeling restricted. So I tend to read all my book and learn, then find my own way. Children at school, husband at work and me in the kitchen, perfect!!
Fresh spaghetti and ravioli was the choice of the day, so here I go.
500g OO flour
5 large eggs, plus one yolk
pinch or salt
1 tbsp olive oil
After making the dough, I split the recipe and made half the dough into spaghetti and the other half into delicious ravioli.
40g spinach, chopped
salt and pepper
a pinch or nutmeg
(mix all ricotta fillings together and set aside, until needed)
|Ready to get mixing with my finger tips. To form a dough…..|
|Ricotta and spinach filled ravioli………………|
|Spaghetti for my bambini|