Pea Pasta Ravioli Salad
From capedread 16 years ago
- 20 minutes to make
- Serves 4
light but filling salad, perfect snack
Ingredients
- FILLING shopping list
- 200g frozen creamed spinach, thawed and drained shopping list
- 200 g ricotta cheese shopping list
- 20g grated parmesan cheese shopping list
- 2ml ground nutmeg shopping list
- pea pasta shopping list
- 300g flour, sifted shopping list
- pinch salt shopping list
- 12eggs shopping list
- 10 ml olive oil shopping list
- 220g cooked peas, pureed shopping list
How to make it
- for filling just combine all ingredients, set aside
- to make Ravioli Pasta
- sift flour and salt onto work surface and make well in centre
- blend remaining ingredients with a fork
- pour into well
- gradually work all flour into centre of well
- flour hands and work surface
- knead pasta for 15min
- let rest 15 min.
- makes 600g
- roll out half the dough to 3mm thick
- cut into 40mm squares
- spoon a little filling into middle of each square
- brush edges with beaten egg
- roll remaining dough and place over filling
- press firmly around edges and cut
- cook in boiling salted water for five to seven min.
People Who Like This Dish 4
- barbecooks Chicago, IL
- mrswebster2124 Magnolia, TX
- greekcook1 Atlantic City, NJ
- capedread Peterborough. Cambridgeshire, GB
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