IngredientsFor the crust
2 teacups plain flour
4 teaspoons butter
1 teaspoon salt
ice-cold water
For the filling
2 bunches spinach
1/2 teaspoon chilli powder
4 tablespoons grated cheese, salt to taste
For the sauce
1 kg. (2 1/4 lb.) tomatoes
3 tablespoons tomato ketchup
1/2 teaspoon chilli powder
3 teaspoons sugar (approx.)
1/2 teacup fresh cream, salt to taste
For the topping
2 tablespoons grated cooking cheese
1. Sieve the flour. Add the salt and butter and mix well. Add the ice-cold water and make a soft dough.
2. Leave the dough for at least 1 hour.
For the filling
1. Chop the spinach very finely, add 2 teaspoons of water and cook.
2. When cooked, drain it and mash well.
3. Add the chilli powder, cheese and salt.
For the sauce
1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
2. When cooked, take out a thick soup by passing through a sieve.
3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
4. After 10 minutes, add the cream.
How to proceed
1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
2. Put one round on a board. Put small lumps of the filling at about 25 mm. (1") intervals on the round.
3. Apply a little water around the lumps.
4. Put another round on the top. Press with the fingers around the lumps.
5. Stamp out the ravioli with a small round biscuit-cutter; or using a knife, make square ravioli pieces.
6. Repeat with the remaining rounds.
7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
10. Bake in a hot oven at 400°F. for 10 minutes. Serve hot.
Note: Ravioli can be prepared well in advance. Just bake when you want to serve.
Directions
For the crust1. Sieve the flour. Add the salt and butter and mix well. Add the ice-cold water and make a soft dough.
2. Leave the dough for at least 1 hour.
For the filling
1. Chop the spinach very finely, add 2 teaspoons of water and cook.
2. When cooked, drain it and mash well.
3. Add the chilli powder, cheese and salt.
For the sauce
1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
2. When cooked, take out a thick soup by passing through a sieve.
3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
4. After 10 minutes, add the cream.
How to proceed
1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
2. Put one round on a board. Put small lumps of the filling at about 25 mm. (1") intervals on the round.
3. Apply a little water around the lumps.
4. Put another round on the top. Press with the fingers around the lumps.
5. Stamp out the ravioli with a small round biscuit-cutter; or using a knife, make square ravioli pieces.
6. Repeat with the remaining rounds.
7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
10. Bake in a hot oven at 400°F. for 10 minutes. Serve hot.
Note: Ravioli can be prepared well in advance. Just bake when you want to serve.
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