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SPINACH RAVIOLI

SPINACH RAVIOLI

Ingredients

Instructions

  • Add your flour in a mound onto a clean working surface and then create a well in the center and add the spinach and oil to it.
  • Using a fork, whisk from the center, slowly incorporating the flour into the spinach oil mixture to create a rough dough, and then knead it with your hands until it is smooth and elastic.
  • If the dough is too wet and sticks to your hand, add a little more flour and knead until smooth. If it’s too dry, add a little more liquid. 
  • Allow the dough to rest for 20 minutes, wrapped tightly in plastic wrap. This will let the gluten in the flour relax. This is so that when you roll out and shape the dough, it doesn’t try to spring back into shape. Once rested, it should be tender and easy to roll out/work with.
  • At the same time, while it rests, gather any ingredients/ items you’ll need for shaping the dough; a rolling pin, extra flour/semolina flour, a knife or bench scraper, and a clean kitchen towel. If you have a pasta machine, then get that out now too.
  • Once rested, roll the dough and add fillings.
  • Boil in water and serve with your favorite sauce.

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