Spinach, Salami and Gruyére Ravioli

Place the pasta flour on a large surface
and make a well in the centre. Pour the
eggs into the centre of the well and
use your fingers to bring the flour into
the middle. Work the flour into the egg
to form a semi-soft dough.
Knead the dough for five minutes
until smooth and elastic, then wrap
in clingwrap and leave to rest in the
refrigerator for half an hour.
Without a pasta machine: Remove
the dough from the fridge, divide it
into two balls and return one to the
fridge. Lightly flour a clean surface.
Flatten the ball of dough with your
hands, then roll out with a rolling pin,
dusting with a mixture of flour and
semolina when necessary. Roll until the
sheet of pasta is approximately 1.5 mm
thick. Repeat with the other ball.
With a pasta machine: Remove the
dough from the fridge, divide it
into four balls and return three to
the fridge. Dust the machine with a
mixture of flour and semolina and
flatten the ball of dough with your
hands. Starting with the thickest
setting, run the dough through the
machine. Gradually reduce the
setting to make the pasta finer and
run it through the machine until it is
approximately 1.5 mm thick.
Cut the pasta into 10cm wide strips.
Filling Mix the spinach, salami and
Gruyere cheese. Place small spoonfuls
of the mixture down the middle of the
pasta strips. Brush water between and
around the mixture, cover with another
strip of pasta and gently press around
the pockets. Press out the ravioli with
a cookie cutter, taking care not to
puncture the pockets.
Sauce Heat 15ml of the olive oil in
a pan and sauté the onion. Add the
red pepper and sun-dried tomatoes
and bring to the boil. Reduce the heat
and simmer for 10 minutes. Purée the
sauce in a food processor and season
to taste with salt and freshly ground
black pepper.
Bring a pot of salted water to the
boil and add the remaining olive oil.
Boil the ravioli for five to eight minutes,
or until al dente. Serve immediately,
topped with the sauce.