Ravioli with spinach

Cooking

Step 1

Sift flour and semolina, mix, lay out a slide on a work surface. Semolina should be very finely ground. Make a hole at the top of the hill and break the eggs into it. Add salt and oil.

Step 2

Knead the dough by hand for at least 10 minutes, beating it against the table from time to time until it becomes absolutely smooth and elastic.

Step 3

Wrap the dough in cling film and refrigerate for 30 minutes. Ravioli dough loves the cold. It is even recommended to knead it by dipping your hands in cold water.

Step 4

On a floured work surface, roll out the dough into a very thin sheet. It is necessary to roll out in small pieces so that the dough does not dry out.

Step 5

Wash the spinach, chop and simmer in boiling salted water for 2 minutes. Throw away in a colander. Grate the cheese. Mix spinach, cottage cheese and grated cheese. Season with salt and pepper.

Step 6

Roll out the dough into two large sheets. Trim the edges so that the sheets become rectangular. On one of the sheets, put several rows of filling (1 tbsp each) at a distance of 6 cm from each other. Brush the pastry around the filling with water or egg.

Step 7

Cover with the second sheet of dough. Press the dough around the filling with your fingers to hold the layers together. Using a ravioli wheel or knife, cut the ravioli into squares. Cook in boiling salted water for 3-4 minutes.