Storage: Refrigerator 3-4 days, freezer (6 months)
Makes: 55-60 large ravioli
1 1/2 tablespoons oil
2 medium brown onions (or 1 1/2 large ones), finely diced
3 rashers bacon, rind and fat removed
100g frozen spinach, thawed, liquid removed
3/4 cup grated cheese
500g fresh egg pasta (sheets)
water + brush
  1. In a pan, heat oil and onions. Fry until softened.
  2. Add bacon and cook for 2-3 minutes or until cooked through.
  3. Remove from heat, place into a medium-sized mixing bowl. Add spinach and cheese. Mix well. Set aside to cool slightly.
  4. Dust ravioli maker. Place 1 sheet of egg pasta over the ravioli maker. Brush sides and middle (where ravioli edges will be) with water, to help the sides stick together. Spoon 1 level teaspoon of filling into each ravioli. Try not to overfill.
  5. Place second sheet of pasta on top. Roll with rolling pin across ravioli maker firmly, sealing and cutting ravioli as you go.
  6. Remove excess pasta from edges, place ravioli on wire rack (ready for cooking) or into containers in portions to freeze. 10 large ravioli serves 1 adult. Separate freezer portions with a sheet of baking paper, otherwise pasta will stick to one another.
  7. Repeat with more pasta sheets and filling. At the end, you will need to re-roll the scraps of pasta from the edges into a sheet.
  8. Freeze or put in boiling, salted water and cook for4-5 minutes until done. Serve with your favourite pasta sauce.

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