Handmade spinach and cheese ravioli
Ingredients
For the dough (4 portions)
• 300 g all-purpose flour
• 3 eggs
• 2 tbsp. "Lof" Extra Virgin Olive Oil
• Salt
• Flour for rolling out the dough
For the stuffing
• 500 g spinach, finely chopped
• 1 small onion, finely chopped
• 100 g feta cheese
• 100 anthotyros cheese
• Salt
• Pepper
• "Lof" Extra Virgin Olive Oil
• Fresh spearmint
Execution
For the dough
• Knead all the ingredients for the dough until you have a soft ball.
• Wrap the dough with cling film and leave it for approx. 30 mins to rest.
• Take part of the dough and roll it out using a thin rolling pin. Make the dough as thin as possible.
• Add enough flour, so that the dough is not sticky.
• Then, cut the dough sheet into rectangular oblong pieces.
• Place 1 spoonful of the stuffing on one of the pieces.
• Baste the empty part of the dough with "Lof" Extra Virgin Olive Oil.
• Fold and press tightly so as to remove any air, until the two dough sheets stick well together.
• Cut the dough in small squares using the special toothed tool.
• Place the ravioli on greaseproof paper and cover with a towel, so that they do dry out by the time you boil them.
For the stuffing
• Sauté the onion in "Lof" Extra Virgin Olive Oil.
• Then, add the spinach and sauté until its liquids have been evaporated.
• Add salt and pepper, turn off the stove top and add the fresh spearmint.
• Put the sautéed ingredients in a bowl, blend them with the cheese and leave them to cool off.