Spinach Ravioli

February 28, 2019



I love all things green – so when I saw the recipe for these lovelies, I just couldn't resist giving them a try!


We have also been asked to provide some vegan options for a wedding in August and thought these would make an elegant and delicious offering.


They are so easy to make with just a handful of spinach lightly blanched for a few minutes and then blitzed up into a smooth purée.


The purée is then added to plain flour and worked into a lovely bright green dough, chill for a good thirty minutes. 


Meanwhile make the filling by soaking raw cashews in hot water from the kettle. After at least half an hour blitz these in a high speed blender with the juice of a lemon and fresh basil, season well. 


Roll out the pasta dough as thinly as possible and cut into rounds. Put a teaspoon of filling in the middle of half the rounds and place another on top. Press around the edges and seal with a fork.




These can be lightly boiled until tender, for about five minutes, and then served drizzled with some extra virgin olive oil, some chopped cashews and a lovely side salad.


I hope green food doesn't put you off, but these taste amazingly fresh. Just be sure to get the dough as thin as possible and not over cook so they become soggy! 


It was very very green [amazing taste though]. 

It reminded us of this Black Adder scene: [view here]




Big luv





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