This will make enough for 4-6 servings of ravioli or my vegetable stack recipe. If you have dough left over, it can be frozen for up to three months in an airtight container.
Can be made a day in advance then rolled out to your requirements.
Line a colander with a clean J cloth.
Put the spinach in a pan over a medium heat. Stir so all the leaves start to wilt. This will happen quickly. Tip the spinach into the colander. Gather the sides of the J cloth and twist to squeeze as much water out of the spinach as possible. Tip onto a chopping board and finely chop.
Mix the spinach with the eggs and olive oil. Put the flour with a pinch of salt on a clean work surface. Make a well in the middles, pour in the eggs and using a fork to start, work the eggs into the flour pulling more flour in with each stir. Now using your hands, continue to combine the egg with the flour. Once it is combined it’s time to start kneading.
As you start kneading, if the dough is too wet, add some more flour a little at a time and if it’s to dry, add a splash of water. Knead for about 10 minutes until the dough feels silky and elastic. wrap the dough well to prevent it drying out and leave to rest in the fridge for 2 hours.
Ingredients
- 100 g spinach
- 2 large eggs
- 1 tbsp extra virgin olive oil
- 350 g Tippo 00 flour
- pinch salt
Instructions
- Line a colander with a clean J cloth.
- Put the spinach in a pan over a medium heat. Stir so all the leaves start to wilt. This will happen quickly. Tip the spinach into the colander. Gather the sides of the J cloth and twist to squeeze as much water out of the spinach as possible. Tip onto a chopping board and finely chop.
- Mix the spinach with the eggs and olive oil. Put the flour with a pinch of salt on a clean work surface. Make a well in the middles, pour in the eggs and using a fork to start, work the eggs into the flour pulling more flour in with each stir. Now using your hands, continue to combine the egg with the flour. Once it is combined it's time to start kneading.
- As you start kneading, if the dough is too wet, add some more flour a little at a time and if it's to dry, add a splash of water. Knead for about 10 minutes until the dough feels silky and elastic. wrap the dough well to prevent it drying out and leave to rest in the fridge for 2 hours.
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