Edible Flower Pasta Ravioli with Spinach and Persian Feta
We are SO excited to share this fantastic recipe by Christabel of @sinfulorganiccook
We came across Christabel's work on social media and we were amazed - her work was just SO stunning. She has included some of our favourite fresh edible flowers in this recipe, and we cannot wait to see what other stunning creations she continues to create!
Pasta Dough Recipe from Love and Lemons
2 cups all-purpose flour, spooned & leveled
3 large eggs (replace with ¼ to ½ cup water)
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil
Combine the pasta ingredients and knead the dough for 10 mins until smooth. Let it rest for 30 minutes before dividing the dough into 4 pieces. Pass the pasta Dough through the pasta roller. 3x on setting 1, 3x on setting 2, 2x each on setting 3-6. If using edible flowers, stop at setting 5 and cut the pasta dough into half. Sprinkle the edible flowers onto the dough, place half of the dough on top and press lightly. Pass the dough through setting 5 and then 6 just once.
Spinach Persian Feta filling
120g cooked spinach, press the water out to make sure it's dry
125g Persian Feta or more if desired
Combine the filing and place them onto the pasta to create raviolis.
Cook the pasta in salted boiling water until it floats to the top. Serve with your favourite sauce.