Step by step recipe:
- Cut the dough into lumps of about 3 ounces (75 grams) and roll out the first one with a rolling pin, roughly into a strip.
Pass this strip through the pasta machine on its thickest setting ("1" if you have a Kenwood like mine).
- 10 min.Pass through several more times, reducing the thickness each time by 1 setting, until the pasta is quite thin ("7" or "8* on the Kenwood).
Note: as it gets thinner, the pasta strip will get longer.
- 2 min.When the strip is the right thickness, lay on a lightly floured worktop and cut into 2 pieces to fit the size of your ravioli mould.
- 1 min.Flour the ravioli mould generously.
- 2 min.Lay a strip of pasta over the mould. This should overhang a little all round.
- 5 min.Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).
- 2 min.Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.
- 1 min.Moisten the second sheet of pasta all over.
- 2 min.Place the second sheet of pasta moistened side downwards on top of the mould.
Press to seal the layers of pasta.
- 2 min.Roll over the top with a rolling pin to cut the ravioli, first in one direction...
- 2 min....then in the other.
- 2 min.Peel away the pasta trimmings.
- 3 min.Then take the ravioli out of the mould...
- 3 min....and place on a wire rack.
Remove any excess flour with a dry brush.
Your ravioli are ready for cooking or freezing.
- 40 min.Repeat the whole process with the remaining dough, adding in the trimmings from step 13 of the first batch.
- At the end you will no doubt have a little dough left over.
This need not go to waste: roll the dough out thinly and simply cut into tagliatelle with a knife.