Not only Popeye likes spinach...
Spinach contains a variety of valuable ingredients.
It has a high content of minerals and vitamins.
Among other things: Beta-carotene, B-group vitamins and lots of vitamin C, as well as magnesium and folic acid.
Sliced, dried spinach is an enrichment for your kitchen.
Practical for soups and many other delicious recipes
Origin: European Union
Green ravioli with spinach, feta, walnuts and pancetta tomato sauce
Designed quantity of ingredients for 4 people
For the dough:
133 g fine durum wheat semolina
133 g wheat flour
3 eggs - size M
4 TL heaped, dried spinach
For the filling:
167 g Feta cheese, preferably cask matured
167 g leaf spinach, fresh
100 g walnuts
1 tsp, Str. fennel seeds, freshly ground if possible
1 tsp, Str. coriander seeds, freshly ground if possible
1 clove garlic
2 tbsp olive oil
For the sauce:
7 slices of bacon, cut into fine strips
70 g Pancetta, finely diced < br />
70 g onion(s), diced
3 cloves garlic, finely diced
1 can a' 400g tomatoes passed
70 ml water
35 g tomato paste
1 teaspoon thyme, rubbed
1 teaspoon oregano, rubbed
Some salt - best sea salt
1/2 handful basil, fresh, small
70 g Parmesan cheese of your choice - e.g: Parmesan Parmigiano Reggiano or Grana Pardano, alternatively Pecorino sheep cheese
Working time: approx. 1 hour
Cooking / baking time: approx. 2 h 15 min
Rest time: approx. 40 min.
Level of difficulty: for experienced cooks
1. make pasta dough for ravioli
For the pasta dough, knead all ingredients into a compact, elastic dough.
If necessary, make the dough more tender with a few splashes of water.
Form into a ball, wrap tightly in cling film.
Leave to rest for at least 40 minutes.
The dough can also be prepared the day before and left to rest in the fridge.
Before further processing, however, it should be brought to room temperature.
2. prepare sauce
For the sauce, slowly fry the bacon in a pan.
Once it is coloured, add the onions and garlic and sauté until translucent.
Stir in the tomato paste and fry lightly.
Deglaze with the cans of tomatoes and water.
Simmer for at least two hours with the lid closed at the lowest setting.
Stir occasionally and replace any evaporated water.
After an hour of cooking, add the thyme and oregano.
The bacon strips must be completely cooked at the end.
3. ravioli filling
For the filling, mix the feta with the leaf spinach, the walnuts, the garlic, the olive oil, the fennel and coriander seeds with a hand blender to a thick paste.
If necessary, thicken with a few more walnuts.
Flavour with lemon juice and salt.
Process the dough and filling into ravioli according to your preferred method.
4. ravioli cooking
Just before serving, cook the ravioli in salted boiling water for about 2 - 3 minutes.
Meanwhile add the Pancetta cubes to the sauce and let them warm, season to taste with smoked salt or sea salt.
Arrange the well drained ravioli in a deep dish.
Coat with the sauce.
Grate the hard cheese over it and spread the basil leaves loosely on the plate.