Ravioli with spinach

Ingredients

• 320 g All purpose flour
• 300 g Spinach, chopped
• 120 ml Water
• 1 pinch Black pepper
• 1 clove Garlic, minced
• 6 sprig Basil, fresh
• 1 tbsp Olive oil
• 1 tsp Salt

Method

1. Mix up your filling; heat oil in large skillet over medium heat, add garlic, then stir until just fragrant, only a moment or two. Add the spinach and toss with tongs until wilted. Remove from the heat and transfer to a colander to cool. Over the sink, press down hard on the spinach to remove the excess liquid. Transfer the spinach to a cutting board, add the basil, and chop the mixture very finely.
2. Measure the flour into a bowl and boil the water.
3. Carefully measure the boiling water and pour into bowl of flour. Add 1/3 amount of spinach mixture and stir the flour and water with a wooden spoon until the dough forms a ball.
4. You're not going to get a perfect ball of dough like you would when making bread dough. It may be crumbly and look lumpy and gummy. Cover the bowl with a towel and let it rest for 10 to 15 minutes.
5. Continue with the dough; knead the dough until smooth. Now cut the dough in half and each half into 4 pieces. You will end up with eight balls of dough. Put all of the dough except for the piece you are working with back into the bowl and cover it with the towel.
6. Flatten your dough to 0.4mm thick using a rolling pin. Using a spoon, place a dollop of filling along your piece of dough in a straight line, leaving about 2cm of space in between and on each end.
7. Have a small bowl of water on the counter and dip your finger in and run a damp bead of water down each edge of the pasta and between each spoonful of filling. Now flip the dough from the back over your filling.
8. Run your finger between each pocket of filling to remove most of the air and cut each ravioli apart. Trim it up just to even the edges. Run your fingers around the edge of the filling forcing the air out. Use a fork to seal the edges.
9. To cook the ravioli, boil a pot of water then add ravioli. Gently boil until the raviolis float. Once they are floating, the filling and pasta are thoroughly cooked. Drain and serve on a plate; drizzle with some olive oil and garnish with basil before serving.