Love in the time of Corona

Posted on 08 May 2020

When you pick loads of lemons & share them with your neighbours, be ready to be spoilt in return. & so it was that I received kilos of freshly cut spinach from my lovely neighbour, Tula.

What to do with all this spinach? With abundant time on my hands and having developed a curious sense of culinary adventure, I summoned my youngest right hand man & newly trained home made pasta chef, Matheo & we set about making home made Ravioli.

My father makes these regularly. For him, it’s a walk in the park. A few hours, a couple of GnTs & many laughs later our delicious dinner was served.

P.S. Under normal circumstances I wouldn’t dream of tackling the task of making filled fresh homemad pasta. I would either purchase ready made Ravioli or wait for an invitation from my parents. However, this forced Lockdown has given us time & shown us the joys of simple living with our families! The taste & fun was well worth the effort!



Easy – Takes about 2 hours  (and a couple of good GnTs)


Pasta all’uovo
300gr flour
3 Large Free range eggs
A pinch of salt

Ravioli Filling
300gr Fresh Ricotta Straine
500gr Washed Spinach
1 Large Free Range egg
3 to 4 tbsp freshly grated Parmesan cheese
Freshly grated nutmeg, Salt & Pepper

100gr butter
4-5 Fresh Sage leaves (you can use dried sage)
grated Parmesan and freshly ground black pepper to serve


Start with with the Pasta all’uovo

  • Sift the flour & form a pool into which you break the eggs & add the salt.
  • With a fork, gently beat the eggs, gradually incorporating flour into the pool. As the mixture gains consistency & becomes less runny, start kneading with your fingers & work the dough until its texture is smooth & elastic.
  • Cover the dough in cling wrap & set aside to rest for at least half an hour

In the mean time..

  • Sweat the spinach in a pot with nothing but the water left on their leaves. Once wilted, remove from heat & strain with your hands removing as much liquid as possible
  • Finely chop spinach & place it in a bowl with the ricotta, egg, nutmeg, parmigiano & seasoning. Combine & set aside

Now for the fun part

  • Cut the dough in half & Roll out 2 sheets of pasta to the finest setting on your pasta machine
  • If you have a Ravioli mould, lay 1 pasta sheet over the mould & drop a small dollop of filling into each square. If you don’t, lay the pasta on a flat surface & place a dollop of filling 2-3cm apart.
  • Cover with the second sheet of pasta, pressing gently around each pillow with your fingers, sealing all sides & either cut with a zigzag  rolling wheel or hand cut into squares making sure that you seal each side very well by pressing down on the sides with a fork.

You should get 30-40 ravioli depending on their size

To cook

In a large pan, melt about 100gr of butter then add 4 to 5 leaves sage & let the butter turn golden brown. In the mean time…

Place Ravioli gently into a large pot with salted boiling water for about 3 minutes. They will be cooked when they float to the top & turn a pale cream color.

Strain the Ravioli with a slotted spoon & place them into the burnt butter pan to coat. Toss them around gently for about two minutes.

Serve immediately with a generous grating Parmigiano & salt ground black pepper