Pea and Spinach Ravioli
Member recipe

Pea and Spinach Ravioli

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Servings

Serves 6

Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.

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Ingredients

  • For the Pasta:
  • 500g of pasta flour
  • 5 large free-range eggs
  • Extra flour for dusting
  • For the filling:
  • 200g podded peas, blanched and mashed
  • 100g baby spinach, wilted in a little oil, with salt & pepper
  • 100g British ricotta or soft goat's cheese, finely grated
  • Dessert spoon of chopped sage
  • Salt and freshly ground black pepper
  • To finish:
  • 100g butter
  • 20 sage leaves
  • 50g grated fresh British ricotta or a soft goats cheese

Method

    1. For the pasta: Place the flour and eggs in a food processor. Blitz until the mixture resembles fine breadcrumbs tip onto a floured surface and knead to bring together.
    2. Once the dough has been formed, shape into a big flat disc. Wrap in cling film and chill for 30 minutes.
    3. Once chilled, cut in half and roll out with a rolling pin sprinkling with flour as you go, to a thickness of 1 cm.
    4. Pass through a pasta machine, on the thickest setting 3-4 times again dusting with flour. Repeat this through the settings of the pasta machine until the dough is about 1-2mm thick. Cut into a metre long length and lay out.
    5. For the filling: Mix the peas, spinach (squeezed really well), cheese and sage together and season. Place a heaped teaspoon of the filling at one end and roll up. You should have 18-20 small balls of filling.
    6. Place each ball on the pasta leaving about 2 inches between each ball. Repeat until all the balls are on the pasta.
    7. Brush water round the edge of each ball and lay another sheet of pasta loosely on top. Using your fingers, push gently around the filling to push out any air surrounding the filling in the pasta. Seal each one and then cut with a sharp knife or pasta cutter or pastry cutter. Place each ravioli on a floured board or tray.
    8. Boil the ravioli for 3-4 minutes. Drain and arrange 3 on each plate.
    9. To finish: Melt the butter in a frying pan until foaming. Add the sage leaves, pour over the pasta and sprinkle with the cheese.
    10. Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

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