I was really in the mood for ravioli… and I happen to have the perfect cheat’s version. It’s so easy to make, that I decided to go all out and make my own ricotta. If you can simmer milk, you can make ricotta. In the end, I managed to whip up something that really hit the spot.
Ricotta and Spinach Ravioli
wanton or dumpling skins – the thicker the better
- 2-3 cups spinach
- 2 cloves garlic
- 1 knob butter
To make the ricotta cheese
- 1 litre milk
- 4-5 tablespoons vinegar
- First, make the cheese (it takes about 20 minutes) then set it in the fridge. It’ll be ready for you to use right as you finish preparing the rest of the steps.
- Sauté slices of garlic in butter.
- Remove the garlic, then add your spinach and a bit more butter.
- Cook it until the spinach wilts, sprinkle some sea salt and then return the garlic back in the pan, to cook with the spinach for another minute or two.
- Once it’s cooked, chop it all up.
- Bring out the ricotta and give it a good squeeze to get all the excess water out.
- Mix it in with the spinach. If you want to, you can grate in some fresh Parmesan cheese, lemon zest and nutmeg to really kick it up a notch! Stir it all up and now you have your stuffing.
- Use egg yolk or water as a glue when you fold over the skin.
- Boil the ravioli in water for about 2 minutes.
- Serve it with a fresh tomato sauce or, what I did for lunch was pan-fry them.
Singapore Shopping Guide
- Look out for red spinach, which is grown in Singapore! I usually find it in Giant (I had an organic baby spinach on hand that I bought at Fairprice Finest)
- For the cheese, I used Hidden Valley Organic Milk in Full Fat. I bought it at Fair Price Finest, it’s not refrigerated, you’ll find it on the shelves and it’s only $1 more expensive than Meiji! You can also try Vishnu Fresh Milk, which is from a local farm.