Ravioli with ruccola

Ingredients

• 320 g All purpose flour
• 240 g Ruccola, fresh
• 230 ml Water
• 3 tbsp Almond flour
• 2 tbsp Olive oil
• 1 pinch Black pepper
• 1 tsp Salt
• 2 pcs Shallots, minced
• 2 clove Garlic, minced

Method

1. Measure the flour into a bowl and boil the water.
2. Carefully measure the boiling water and pour into bowl of flour. Stir the flour and water with a wooden spoon until the dough forms a ball.
3. 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.
4. While your dough is resting, mix up your filling; heat olive oil in a large pan at medium heat. Sauté shallots and garlic for 7 to 10 minutes, until they are soft and translucent, but not brown. Add ruccola, turning and stirring it frequently, until it has cooked down, its water has largely evaporated but it hasn’t lost its color — about 3 to 5 minutes. Let mixture cool, then stir in almond flour.
5. 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 cooked through. Drain and serve on plate.
10. Drizzle with some olive oil and garnish with fresh ruccola before serving, or add some pesto and toss before serving.