Ravioli with blue cheese and spinach

Ravioli with blue cheese and spinach

Shopping list: flour, eggs, olive oil, garlic, spinach (frozen, for the lazy), a stock cube, blue d’Auvergne, a pack of tomatoes, cream, pepper and salt, oregano and basil, grated cheese.

Method: make the dough an hour in advance. 4 people: 200 grams of flour, 2 eggs, salt, olive oil and a little warm water. In a large bowl, mix the flour and two eggs with a bit of oil and salt. Knead it well into a firm dough ball and let it stand in the bowl, covered with a clean tea towel.

Put a pan with plenty of water on, with a splash of oil to prevent the pasta from sticking. Meanwhile, cook the spinach in olive oil, or thaw it out…. Stir through the garlic and pepper and salt. If it is too wet, drain it or mix in a bit of flour. Make the sauce of tomato puree and cream and stir a stock cube through it, with some oregano and basil and pepper and salt. Oil the little oven dishes. Use the pasta machine to roll out the dough from thick to thin into a sheet. Flour the worktop or table and cut the sheet into generous pieces. Fill it with spinach and blue cheese and glue the little envelopes (ravioli’s) closed with water (wet your finger). Boil the ravioli for a good minute in the boiling water and then put them in the little oven dish. Cover them with the sauce and the cheese. The little dishes go for 15 minutes in a preheated oven at 180 degrees.