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Homemade Ravioli Filled with Spinach and Pine Nuts by Jan Hendrik van der Westhuizen

60 Minutes
2 Servings
15 Ingredients

Description

Make ravioli the traditional Italian way – at home and from scratch – using this easy recipe by SA’s first Michelin Star chef, Jan Hendrik van der Westhuizen. Your homemade ravioli will be filled with spinach and pine nuts, plus simple herbs and spices.

Jan serves it dressed in Forage and Feast Tomato and Basil Pasta Sauce. This expertly handcrafted sauce is traditionally made in Sicily, with fresh, hand-picked cherry tomatoes and aromatic fresh basil that perfectly complements the pasta.

Get it and all the other ingredients at Checkers, also available for delivery by Sixty60, and try this Homemade Ravioli Filled with Spinach and Pine Nuts for dinner.

 

Directions

1. To make the pasta, place the flour in the mixing bowl of an electric mixer fitted with the hook dough attachment. Add the eggs, olive oil and water and mix till dough forms.

2. Knead the dough for 10 minutes, then take the dough out and cover with a damp cloth. Leave to rest for 30 minutes.

3. If you are using a pasta machine, follow the instructions.

4.Alternatively, you can roll out the dough on a floured surface until very thin, then cut it into long strips.

5. To make the filling, place all the ingredients in a bowl, mix well and season with salt and pepper.

6. Spoon heaps of the filling on top of one strip. Brush the strip with water around the filling and place another strip of pasta on top. Press the pasta around the filling, then use a cookie cutter to cut out your raviolis.

7. Bring a large pot of salted water to the boil, then gently place your raviolis in the water and take the pot of the heat.

8. Let the ravioli’s stand for 2 minutes. You do not want to boil them in rapid water as they are fragile.

9. Spoon out with a slotted spoon into a bowl and keep warm.

Ingredients

For the Pasta:

  • 400 g (715 ml) cake flour
  • 4 eggs
  • 20 ml olive oil
  • 20 ml water

 

For the Filling:

  • 200 g Forage and Feast Ricotta Soft Cheese
  • 15 ml lemon zest; grated
  • 15 ml lemon juice
  • 10 basil leaves; finely chopped
  • 1 garlic clove; finely chopped
  • 200 g baby spinach leaves; washed and chopped
  • 30 ml pine nuts; toasted
  • Salt
  • Freshly ground black pepper

 

To Finish the Dish:

  • Forage and Feast Tomato and Basil Pasta Sauce
  • Fresh basil leaves
  • Forage and Feast Parmigiano Reggiano