Whole wheat spinach and cheese ravioli

Okay so who doesn't love pasta? I mean really! If you don't I apologize but I feel sorry that you don't even know what you're missing out on.  For all you pasta lovers, you must know Nonnina makes THE BEST pasta in town - not to toot HER own horn but "toot, toot!"  The best part is - when you have pasta at a restaurant you leave feeling all guilty about that carb overload indulgence you just inhaled in one seating however with NONNINA, she makes it whole wheat and with only the freshest and the best ingredients. This week was extra special because it was the first batch of spinach from Nonnina and Nonno's garden that was used to make these beautiful little pockets of heaven.  You MUST try this recipe its to die for! Now please enjoy this photo of the cutest Nonno in the world enjoying Nonnina's homemade ravioli below. :)

FILLING:

  • 2 cups of cooked spinach completely drained with no water
  • 2 cups of ricotta
  • 1 cup of grated Parmesan cheese
  • 1 cup of grated mozzarella cheese
  • Salt 
  • Pepper

PASTA:

  • 3 cups of whole wheat flour
  • 4 large eggs 
  • 2 tbsp of olive oil
  • 1-2 tablespoons of water (if you need it)

1. Combine all filling ingredients in the food processor with salt and pepper pulse it a few times so everything mixes together, and set aside.

2. Combine flour, eggs and oil in the food processor or by hand until you form the dough - if needed add the additional water.

3. Place the dough on a cutting board covered by a bowl and let it rest for 10 minutes

4. Knead the dough again and cut into 3 inch pieces and run it through the pasta machine a few times until the pasta becomes very thin or to your liking. Nonnina runs it through starting at number 1 going up through to number 5 setting

5. Put a full teaspoon of the filling in dollops along one sheet 

6. Wet all edges of the sheet to ensure when you put the second sheet on top it seals

7. Place the second sheet on top of the first and use a cookie cutter or a glass to cut around the filling to make medallions 

8. Seal the edges using a fork to make sure the filling doesn't come out when you boil the.

9. Boil for 2-3 minutes after they rise to the top of the pot and serve whit your favourite sauce!

*Nonnina's Tip: if you want to freeze them, put parchment paper on a tray, lay the ravioli flat without overlapping, and make sure you use parchment paper in between layers or the ravioli will stick 

Buon Appetito!

With Love From, Nonnina