Spinach And Lamb Bacon Stuffed Raviolis

(Serves 4)

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
When it’s a dull and rainy day outside we like to come up with little activities to spend time as a family together. It’s ever so important to keep thinking of new things to do to maintain sanity, especially in the new Covid normal. Today was Ravioli day! Home made hand rolled raviolis stuffed with a spinach, crispy lamb bacon and cream mix!

Ingredients:
For the filling:
  • 1 bunch spinach leaves blanched and chopped fine
  • 1 slice of smoked lamb bacon chopped fine and sautéed
  • 1/2 tsp paprika
  • 4 tablespoon sour cream
  • Salt and pepper to taste
For the pasta:
  • 1/2 pound all purpose flour
  • 2 large eggs at room temperature
  • 1 egg yolk
  • 2 tablespoon warm water
  • Pinch of salt
  • Extra flour for rolling
For the sauce: 
  • 1/2 cup salted butter
  • 2 tsp lemon juice
  • Cracked pepper
  • Topping:
  • Dried garlic flowers
  • Shaved Parmesan
Method:

For the pasta:
Start with the pasta as you will need to allow the pasta rest after the dough is made.
Mound the flour of a large wooden board or working surface and make a crater at the center. Add in the eggs and 1 tablespoon of water and slowly incorporate the flour until the mixture forms a shaggy mass. Dust the board with some additional four and start kneading the dough. Adjust with a little water if needed if the dough feels dry. Keep kneading till the flour is well incorporated and the dough is smooth (about 5 minutes). Alternately you can also knead the dough in an electric mixer. Now wrap the dough in a cling wrap and allow it to rest for about 30 minutes at room temperature.

For the filling:
Drain the blanched spinach and squeeze to remove any excess water. In a mixing bowl mix all the filling ingredients together well and set aside.

For ravioli:
Dust the wooden board with flour and roll out half the dough till thin and right ravioli width. Cut out ravioli size circles. If you have a ravioli cutter you could use that. I just used the end of a steel glass I had. Place a dollop of the mix on one of the circle. Apply a little water to the outer edge of this circle. Place another circle over and lightly press to seal. Repeat the process with the rest. Boil the ravioli for 2 minutes on a rolling boil and drain.
For the sauce:
I made a very simple light lemon butter sauce to enable the other ingredients to be highlighted. In a pan heat the butter on a medium flame. Add in lemon juice and cracked pepper and mix well.
Drizzle over raviolis placed in a plate. Top with the dried garlic flowers and shaved Parmesan and serve!

Published by

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.