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Green Ravioli Pasta Dough

Veg  HT  CD MC  ACC  20mins

Serves 4
    Hot Cold Vegetarian Vegetables Pasta Main Course  Dairy Free Italian Italy

175g/6oz Cold Cooked Spinach Leaves
2 Large Eggs
350g/12oz Plain Flour


1. Remove as much moisture as possible from the cooked spinach, purée in a blender then place in a mixing bowl together with the eggs and mix together with a fork until well blended.

2. Combine the flour and salt in a medium mixing bowl, make a well in the centre then add the egg mixture and mix with a knife until the mixture starts coming together to form a stiff dough.

NB Since the moisture content of the vegetables may vary you may have to add more flour or a little water to achieve a firm but not too dry dough

3. Knead briefly in the bowl, then turn the dough onto a lightly floured surface and continue to knead for about 4-5 minutes until very smooth and elastic.

4. Wrap with clingfilm and leave to rest for at least 10-20 minutes during which time you can make the filling



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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