Spinach, Salami and Gruyére Ravioli

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 11
Servings 4
Time 60


  • 875
    Strong Pasta Flour
  • 0
    5 Large Eggs (beaten)
  • 0
    semolina for dusting
  • 0
  • 0
    2 small handfuls spinach, washed and blanched
  • 50
    Gruyere cheese, grated
  • 0
  • 35
    olive oil
  • 0
    1 small onion, finely chopped
  • 0
    1 red pepper, chopped
  • 100
    marinated sundried tomatoes


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.

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