- TM 31
Ingredients
Fresh Pasta for Either Ravioli or Cannelloni
- 100 grams fine semolina
- 200 grams Strong Flour, 00 or Bread flour
- 3 eggs, Room temp
- 10 grams EVOO (extra virgin olive oil)
Spinach and Ricotta Filling for Pasta
- 100 grams Parmesan cheese, cubed
- 250 grams Fresh english spinach leaves, Washed
- 500 grams ricotta cheese, Drained weight 400grams
- 1 egg
- 1 egg yolk
- 1/2 tsp nutmeg ground
- 1/4 tsp salt
Tomatoe Sauce
- 800 grams Tinned or fresh tomatoes, Roma are perfect if you can get fresh
- 3 cloves garlic fresh, More if you like garlic
- 30 grams Evoo
- 200 grams red wine
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Place Flours and eggs and oil into TM Bowl. Mix 2 minutes on
"Dough mode" Interval. Take out Past out of bowl and cover with clingwarp or in bowl covered with damp teatowl. Let pasta rest for 15minsPlace parmesen into dry bowl and 10 seconds on speed 9 set aside
Put english spinach into Varoma and then Place 500g water in tm bowl set timer for 10 minutes Varoma temp speed 1. Just wilt the spinach.
Empty tm bowl of water then place spinach (ensure to squeeze excess water from spinach), ricotta (again drained) and 50 grams of parmesan, 1 egg and 1 egg yolk plus nutmeg and salt into tm bowl.
Process 6 seconds on Speed 5 scrape down eith spatula and if necessary another 6 seconds on Speed 5
Set aside and wash and dry bowl
split pasta into 2 balls. Put one back into clingwrap. The other put though pasta machine 5-6 X at thickest setting then work down to 2nd to finest setting.
Fill pasta either cannalloni or ravioli style and place into oiled varoma, Repeat with second ball.
Set varoma above tomatoe sauce.
Place Garlic cloves into bowl and process speed 7 for 3 seconds, scrape down with spatula Add EVOO and
Saute for 2mins at Varoma
Add tomatoes, wine then set time for 30mins Varoma speed 2
Set Varoma in place (with prepared pasta)
When time has finished, place cooked cannelloni into a serving dish and pour over Tomato sauce, finish off with a sprinkle of parmesen cheese.
Pasta
Spinach and Ricotta Filling for Pasta
Tomato Sauce and cooking of filled pasta
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yummy recipe. I used the EDC pasta recipe and homemade ricotta and this was lovely. I also topped with cheese at the end and baked in the oven instead of using the Varoma.
Yum, this is great! I have often cheated and bought ready made fresh pasta sheets instead of doing that, but it's still delicious (and i make the ricotta from scratch!!). Also easy to do as a lasage, layering rather than stuffing. Thanks for a great recipe.
This was lovely and enjoyed by all (although I did slightly cheat and used pre-made cannelloni).
Extra Virgin Olive Oil....(I know it was quite a while back when you asked, so not sure if someone else had responded)
Extra Virgin Olive Oil....(I know it was quite a while back when you asked, so not sure if someone else had responded)
This was a very delicious dinner. Thank you for this nice recipe.
I added a tablespoon of sugar to the sauce to balance acidity of the tomatos. A very enjoyable dish - well done.
Extra Virgin Olive Oil
Can somebody tell me what EVOO is? Not the most knowledgable foodie, and new to Thermomix life, so excuse my ignorance if this is something most of the general public would know!
Thanks isn't it amazing how the Tomato sauce is just so rich
Are you sure to delete this comment ?