Ingredients
Serves 3
Preparation Steps
Step 1
Prepare the dough
In a large bowl, mix the flour and salt. Create a well in the centre, crack in the eggs, and add olive oil. Gradually mix until a dough forms, adding water as needed. Knead the dough on a floured surface for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes. Squeeze out excess water from the blanched spinach and chop finely. In a bowl, combine spinach, Britannia The Laughing Cow Cheese Triangles, salt, pepper, and nutmeg. Mix well until you have a creamy filling. Divide the dough into two portions. Roll out each portion into a thin sheet on a floured surface. Ensure the dough is thin but not tearing. Lay one sheet flat and place small teaspoons of the filling at regular intervals.
Step 2
Serve and enjoy!
Lay the second sheet of dough over the filling-covered sheet. Press around each filling to seal the ravioli. Use a ravioli cutter or knife to cut out the individual pieces. Ensure the edges are sealed by pressing them with a fork. Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes until they float to the top. Drain and set aside. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add milk, whisking continuously until smooth. Add the grated Britannia The Laughing Cow Cheese Block for more thick creaminess, stirring until the sauce thickens. Season with salt and pepper. Arrange the cooked ravioli on a serving plate and generously pour the creamy cheese sauce over the top. Garnish with freshly chopped parsley and serve immediately.
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