Makes: 55-60 large ravioli
Ingredients:
1 1/2 tablespoons oil
2 medium brown onions (or 1 1/2 large ones), finely diced
3 rashers bacon, rind and fat removed
100g frozen spinach, thawed, liquid removed
3/4 cup grated cheese
500g fresh egg pasta (sheets)
water + brush
Method:
- In a pan, heat oil and onions. Fry until softened.
- Add bacon and cook for 2-3 minutes or until cooked through.
- Remove from heat, place into a medium-sized mixing bowl. Add spinach and cheese. Mix well. Set aside to cool slightly.
- Dust ravioli maker. Place 1 sheet of egg pasta over the ravioli maker. Brush sides and middle (where ravioli edges will be) with water, to help the sides stick together. Spoon 1 level teaspoon of filling into each ravioli. Try not to overfill.
- Place second sheet of pasta on top. Roll with rolling pin across ravioli maker firmly, sealing and cutting ravioli as you go.
- Remove excess pasta from edges, place ravioli on wire rack (ready for cooking) or into containers in portions to freeze. 10 large ravioli serves 1 adult. Separate freezer portions with a sheet of baking paper, otherwise pasta will stick to one another.
- Repeat with more pasta sheets and filling. At the end, you will need to re-roll the scraps of pasta from the edges into a sheet.
- Freeze or put in boiling, salted water and cook for4-5 minutes until done. Serve with your favourite pasta sauce.