- 1/2 cup semolina
- 1/2 cup wheat flour
- 1 tsp salt
- 4 tsp olive oil
- 1/2 cup warm water
For inside stuffing:
- Hand full of spinach
- Pack of baby mushrooms
- 2 tbsp bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chilli flakes
- 1 tsp mixed herbs
- 1 tsp garlic powder
- Use any pasta sauce you prefer – I used Arrabbiata sauce from Costco.
- In a bowl, add the semolina, the wheat flour, salt and olive oil.
- Pour a few drops of warm water into the bowl.
- Mix everything and knead into a dough.
- Slowly add more water into the bowl and continue to mix.
- Use as little water as possible.
- Shape the dough into a round ball ensuring there are no cracks in the dough.
- If there are no cracks, the dough is ready. Cover the bowl with a lid for 1 hour.
- Now for the stuffing, cut the baby mushrooms into very small pieces.
- Next, heat the pan and add spinach and mushrooms into the pan. Sauté for 5 minutes.
- Place the spinach and mushrooms into a bowl.
- Next add bread crumbs, salt, pepper, chilli flakes, mixed herbs and garlic powder into the bowl and mix.
- The stuffing is now ready.
- Once the dough has rested for an hour, cut the dough into several small round balls.
- Next, take one ball and with a rolling pin roll the dough as thin as possible. Make sure it does not break.
- Cut into circle shapes using a cutter.
- Once you have your circles, add 1 tsp of stuffing on top of the circle.
- Using another circle, seal the dough and stuffing together. Make sure both the circles are sealed together and there are no openings.
- Press with a fork around the ravioli.
- Repeat the process until all dough is finished.
- Once all the raviolis are filled, boil water in a pot and add 1 tsp salt and 3 tsp oil.
- Add the raviolis into the pot (in batches if needed).
- Cook for around 5 minutes until translucent.
- Once cooked, drain the ravioli from water and let it cool.
- Place the ravioli into another pot and add pasta sauce.
- Mix gently ensuring no ravioli opens and heat the pot for 2-4 minutes.
- It is then ready to serve. Enjoy! 🙂