Love, Life, & Beyond

I love a good pasta. Since I learned how easy it is to make it at home, I try to do it whenever I have the time and patience for it. I recently made ravioli using this delicious and healthy recipe. It is perfect for a cosy dinner with some salad and a glass of wine. 

The combination of feta cheese and spinach is wholesome. I added wheatgrass powder to the dough to add colour and make it full of green goodness. Whether you’re a seasoned cook or a kitchen novice, all you need is a bit of patience and to follow this step-by-step guide. You can even enlist the help of the rest of the family and make an assembly line of yumminess!

Ingredients to Make the Homemade Ravioli

For the dough

• ⅔ cup refined flour (more for dusting)
• 1 cup whole wheat flour
• 1 tbsp wheatgrass powder
• 1 tsp salt
• Water (as needed for mixing)

For the filling

• ½ cup feta cheese
• 1 cup spinach leaves (blanched, drained, chopped)

To Cook & Serve

• 2 tbsp oil
• 2 tbsp chopped garlic
• Sauce of your choice
• Vegetables or protein of your choice
• Grated cheese 
• Truffle zest (optional)

Other tools

• Large saucepan with water to boil
• Silicone mats (for rolling and keeping the dough)
• Cutter (round or square—I used a steel glass)
• Rolling pin

Instructions to Make the Homemade Ravioli

Prepare the Dough

• In a large mixing bowl, combine the refined flour, whole wheat flour, wheatgrass powder, and salt.
• Gradually add water and mix until the dough starts to come together. Knead the dough until it is smooth and elastic, about 8-10 minutes.
• Cover the dough and let it rest for at least 30 minutes.

Prepare the Filling

• Blanch the spinach leaves in boiling water for 1-2 minutes until wilted. Drain and rinse with cold water to stop the cooking process.
• Squeeze out as much excess water as possible from the spinach and chop finely.
• In a bowl, mix the chopped spinach with the feta cheese until well combined.

Assemble the Ravioli

• Divide the rested dough into four equal portions so that it’s more manageable. 
• Lightly flour a silicone mat and roll out one portion of the dough into a thin sheet—as thin as you can make it.
• Cut the desired shapes and line them on a floured surface. I used a steel glass to cut circles.
• Place small mounds of the filling (about 1 tsp each) on half of the cut pieces, leaving a bit of space between each mound.
• Cover the filled pieces with the empty pieces.
• Gently press around each mound to seal the dough, ensuring there are no air pockets.
• Place them back on the floured sheets till you’re done with all the flour and filling.

Cook the Ravioli

• Bring a large saucepan of water to a gentle boil.
• Carefully drop the ravioli into the boiling water in batches. Cook for about 3-4 minutes, or until they float to the surface and are tender.
• Use a slotted spoon to remove the cooked ravioli from the water and place them on a plate.

Serve

• Heat some oil in a cooking pan and add the chopped garlic. 
• Add your choice of vegetables or protein and cook till almost done.
• Add the ravioli, just a few at a time, so they don’t fall apart.
• Don’t overload the dish; keep it simple. I added some cherry tomatoes and sun-dried tomatoes to the sauce.
• Serve the ravioli with your favourite sauce, such as a simple tomato sauce, a garlic butter sauce, or a pesto sauce.
• Garnish with grated Parmesan cheese, truffle zest, and fresh herbs if desired.

Enjoy your homemade spinach and feta ravioli!

To Freeze: Once you boil the raviolis, cool on a greased tray and freeze on a flat tray. Once they’re frozen, after 4-5 hours, remove and store in a box in the freezer.

When you’re ready to cook them, there’s no need to defrost. Just take the required pieces of raviolis and cook them covered along with the sauce.

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