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Ravioli Pockets ? Featuring avo ?, mushrooms ?, and fries!⠀
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Recipe⠀
Serves 15 – 18 pieces⠀⠀
Pasta dough⠀⠀
150 grams / 1 cup wheat flour⠀⠀
150 grams / 0.9 cup corn semolina⠀⠀
1 tbsp grape seed or olive oil⠀⠀
150 ml water⠀⠀
Filling⠀⠀
150 grams potatoes⠀⠀
500 ml vegetable stock⠀⠀
100 grams spinach⠀⠀
200 grams mushroom⠀⠀
1 small onion, chopped⠀⠀
2 tbsp grape seed oil⠀⠀
⅛ tsp nutmeg⠀⠀
⅛ tsp garlic powder⠀⠀
1 tsp salt⠀⠀
⅛ tsp pepper⠀⠀
2-3 tbsp fresh herbs (parsley and chive)⠀⠀
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METHOD⠀⠀
In a medium bowl, combine flour, semolina, water and oil⠀⠀
Stir until dough comes together and roll into ball⠀⠀
Wrap in plastic and refrigerate for one hour⠀⠀
In the meantime, cut potatoes into cubes and cook in vegetable stock until soft⠀⠀
In a large skillet, heat oil until hot, then add onion and cook for 1 min⠀⠀
Add mushrooms and cook for another 2-3 min⠀⠀
Now add the spinach and cook everything with the lid on for about 2 min⠀⠀
Season with nutmeg, garlic powder, salt and pepper⠀⠀
Add potatoes and spinach mixture to a high speed blender and pulse until its forms a coarse mixture (don’t overdo it, you don’t want a smoothie-like texture) or use a hand held blender⠀⠀
Unwrap dough and divide into 2 equal pieces⠀⠀
On a floured surface roll out rectangular pieces, as thinly as possible⠀⠀
Cut pasta dough into equally sized rectangles (about 10x10cm or 4×4 inch)⠀⠀
With the help of two spoons spread the mixture on every second rectangle⠀⠀
Take the empty rectangles, put it on top of the rectangles with filling and press the edges with the prongs of a fork⠀⠀
Repeat until dough or filling is finished⠀⠀
Bring water to boil and let the pockets simmer for 15 -20 min⠀⠀
Top with fresh herbs!
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