| Pasta dough |
| Mix refined flour, gluten powder, salt, olive oil and water together in a bowl. Once mixed, transfer on a hard surface |
| Knead for about 20 minutes into a tight dough |
| Cover with plastic wrap or moist cloth and keep aside for 30-40 minutes to rest |
| Do not use gluten powder if using 00 flour |
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| Spinach ricotta filling |
| Clean and wash spinach leaves thoroughly. |
| Blanch in salted boiling water for 30-40 seconds. Remove from water and transfer to chilled/iced water to cool it down |
| Squeeze off all excess moisture and finely chop spinach with a heavy knife |
| In a mixing bowl, add spinach, ricotta cheese, grated parmesan cheese, salt, pepper. Mix well and keep in refrigerator |
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| Pasta sheet making |
| Fix pasta machine on a corner of the table and lock it properly so it will not move while sheeting the dough |
| Flatten pasta dough a bit with the rolling pin and start sheeting pasta dough with a maximum thickness |
| Slowly reduce the thickness of the machine while sheeting till desired thickness is reached. |
| The ideal pasta sheet for ravioli should be 1-1.5mm |
| Use refined flour to make sure dough will not start sticking while kaming pasta sheets |
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| Ravioi making |
| Place psata sheet on a well dusted surface. |
| Place 5 gm spinach ricotta dumplings in equal distance on sheet and cover it with another sheet of same length. |
| Slowly seal each ravioli using fingers to remove air pockets. |
| Dust again with little flour and cut into desired shapes using a ravioli cutter or a knife |
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| Blanch in salted boiling water for 30 seconds or till starts floating on top. |
| Remove from water and chill immediately with icebath or chilled water |
| Strain off from water, coat with little oil to ensure it does not stick to each other |
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| Tomato sauce |
| Collect fresh ripe tomatoes, wash well, remove eye of tomato and give cross slit at base of tomato |
| In salted boiling water, blanch these tomatoes for 30-40 seconds. Remove from water and chill immidiately |
| Peel off skin and remove seeds. Then blend into semi-fine pulp using habn blender or mixer blender |
| In a saute pan, heat olive oil, tempre with fresh shredded basil and add tomato pulp |
| Bring it to boil and then slowly cook on simmer till tomatoes are cooked and desired saucy consistency is reached |
| Keep it aside |
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| Bechamel sauce |
| Boil 200 ml of milk in a pan. Whisk in 50 gms of acasa bechame sauce. Mix well till cooked and desired consistency is reached |
| Add a little quantity of milk if feels too thick |
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| Pasta finishing |
| In a saute pan, take 70% cream sauce and 30% tomato sauce. Mix well |
| Season with salt, pepper, and taste |
| Warm spinach ricotta ravioli and add to sauce. Toss well till evenly mixed. Check seasoning and finish with grated parmesan |
| Serve in a pasta bowl |
