Homemade spinach Italian pasta with fresh crunchy bruschetta.
Ingredients
Bruschetta
- A few slices of French bread
- 1 cup cherry tomatoes chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp coarse salt
- 1 tsp black pepper
Pasta
- 6 oz spinach
- 2 egg yolks
- 1 whole egg
- 1/2 tsp olive oil
- 2.5 cups flour
- 1/2 tsp salt
- Filling (we chose ricotta, thyme, and mushroom)
- 1 bunch basil chopped
Sauce
- 1/2 onion
- 2 cloves garlic
- 1 package prosciutto chopped
- 1/2 jar creamy tomato sauce
Instructions
- Make bruschetta by mixing ingredients and serving on toasted bread.
- To make pasta dough, first sauté spinach with olive oil on medium heat for ~2 minutes. Remove spinach, place in a paper towel, and squeeze out moisture. Combine spinach with egg, egg yolks, and olive oil in a food processor (or use an immersion blender) and puree. Pour the 2.5 cups flour onto a clean counter top and make a well with your finger. Pour spinach/egg mixture into the well and using your fingers, add the surrounding flour into the well. Keep combining and kneading with your hands until dough is no longer sticky, gradually adding more flour if necessary. Run the dough through a pasta maker to a thickness around the 5th setting.
- Make pasta filling (in this case, we sautéed some minced cremini mushrooms and thyme and mixed it with ricotta). Using a ravioli maker (or just with a knife), fill and close the ravioli. Bring a pot of water to a simmer and add ravioli, cooking for ~4-6 minutes.
- Make sauce by sautéing onion, garlic, prosciutto and then adding creamy tomato sauce.
- Serve by pouring sauce over ravioli and topping with basil.
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
