2016-8-4 Spelt ravioli with Swiss chard, pine nuts and ricotta filling
Home made pasta admittedly is quite a bit of work - not difficult, but it certainly takes more time than opening a package of store-bought pasta and dumping into a pot of boiling water. But all that time spent with mixing up the flour, eggs, water, olive oil and salt, passing the dough through the pasta maker (or rolling out with a rolling pin), creating little mounds of filling, and cutting it into individual little packets - is so well worth it when you bite into that wholesome goodness of spelt pasta. Experiment with the filling, if you like - you can replace the Swiss chard with fresh spinach or arugula, for example.
If you do want to try what I made, here is the recipe.
2016-8-4 Spelt ravioli with Swiss chard, pine nuts and ricotta filling
Home made pasta admittedly is quite a bit of work - not difficult, but it certainly takes more time than opening a package of store-bought pasta and dumping into a pot of boiling water. But all that time spent with mixing up the flour, eggs, water, olive oil and salt, passing the dough through the pasta maker (or rolling out with a rolling pin), creating little mounds of filling, and cutting it into individual little packets - is so well worth it when you bite into that wholesome goodness of spelt pasta. Experiment with the filling, if you like - you can replace the Swiss chard with fresh spinach or arugula, for example.
If you do want to try what I made, here is the recipe.