Semolina ravioli

Supersized ravioli made from semolina flour

I experimented  using semolina flour and this is one of the first thing that I made. Once I overcame the difficult part of kneading and shaping the very alarmingly sticky dough using semolina dusting, the handling and wrapping was relatively easy to do. In fact, the end result was lighter than ravioli made with whole meal flour but did not at all disintegrate cooking in the boiling water.

I was delighted at how it turned how and used the remainder semolina dough for making tiny semolina gnocchi the next day for our lunch.

Semolina gnocchi, this time with spinach sauce

For 8.

Ingredients :

1 pinch sea salt

1 cup plain flour

1 cup whole wheat flour

2 cups semolina flour ( fine mill )

6 eggs

2 tablespoons oil

Spinach cheese filling :

2 cups spinach, steamed and minced

1/2 cup cottage cheese

1/2 cup romano cheese,grated

Cheese filling :

Mix ingredients mentioned in spinach cheese filling. Chill until ready to use.

Blue cheese sauce :

cook 1 tablespoon of blue cheese with 2 cups of milk and 1 tablespoon of flour until sauce thickens.

 

Making the ravioli disc :

Sieve flours into a mixing bowl.

Lightly beat eggs, salt, oil in a separate bowl.

Create a well in the flour mixture and pour in the egg component.

Use a fork and gradually stir and draw in the flour to the egg mixture. It will get very sticky and gradually dense.

Transfer the dough to a Kitchen Aid or mixer and knead for 15 minutes until smooth and well incorporated. I do not recommend manual mixing because the texture is  too heavy to handle.

On a worktop dusted with semolina flour, roll dough to a  ball.

Wrap dough and rest for one hour at room temperature.

Filling the ravioli :

Dust the worktop with semolina. Roll out the dough to 1-2 mm thick.

Cut out the dough.

Wrap with ravioli filling. Seal and set aside on a  dusted plate.

Bring a pot of salted water to a  boil.

Cook ravioli. When it starts to float, cook for another 4-5 minutes.

Transfer to a plate. Pour blue cheese sauce over the ravioli and serve immediately.

Note :

Excess dough can be kept chilled for one day.