Cooking with Kimi: Lovey-Dovey Ravioli

Oh boy, have I got a sweet lovey-dovey dinner in store for you! I must say, I think any person would feel special having this dish made just for them, especially when they find out that you handmade the ravioli pasta and the filling. Mmm!

Lovey-Dovey Ravioli
Pasta:
3 Cups Flour
2 Eggs
Drizzle of Olive Oil
Water

Filling:
Half a tub of Ricotta Cheese
A handful of Parmesan Cheese
1 Egg
A big ole handful of Fresh Spinach
Salt and Pepper
1/2 tsp Ground Nutmeg

First, boil a pot of lightly salted water and then dump in your spinach. Cook it up until it's all wilted, only a couple minutes.

Go ahead and drain the spinach into some cheesecloth or even a paper towel. I dumped it in and set it aside to cool off for a bit.

Once it's cooled, squish out all the excess liquid and then chop it up nice and teeny tiny.

Now add the rest of the filling ingredients to a small bowl.

Mix in the spinach and set the filling aside while you make the pasta.

Pour your flour into a large bowl and make a well in the center. Add your eggs and the olive oil into the well.

You can use a fork, or just your hands, to mix it all together. Start by slowly incorporating the flour into the eggs in the center. Just slowly bring more and more flour into the center until you can just go crazy and mix it all up.

Now take that extra water and just add some until you have a pretty good dough consistency. I think I ended up adding about 3/4 Cup of water, but it really depends on your climate.

Once it's come together, knead it for 5-10 minutes until it's nice and smooth.

Grab a handful of the dough. Wrap the rest with plastic wrap and set aside.

Now, roll it REEEEEAAAAALLLY thin! Like, as thin as you can possibly go.

Grab a heart shaped cookie cutter, or a knife if you've got mad skills, and cut out a whole bunch of hearts! Remove the excess dough and add it back to your plastic wrapped stuff.

Now add some filling to your hearts!

Grab another heart, lay it on top (you may need to stretch it a bit to fit over the filling) and then grab a fork to crimp down all the edges.

Set your hearts aside and let them dry out for a bit. You can use this waiting time to start to boil a big pot of water.

I'm not gonna lie, making these little hearts is time consuming. I recommend only making a few hearts (I made ten) and then using the rest of the dough for plain square ravioli. You can layer your heart ones on top of the pasta bowl for the presentation, but the rest can be square. Making regular ravioli is actually REALLY easy! Roll out the dough like before, but then just form or cut it into a big rectangle. Spoon some filling right onto the big rectangle, about an inch apart. Only fill about half the rectangle. Fold the empty half over onto the filled half and then use a pizza wheel to cut out all the individual raviolis. Then use a fork to crimp the edges. Voila!