100 g 00 pasta flour
30 g chickpea flour
2 tbsp olive oil
1 small onion finely chopped
Salt and pepper
4 portions of frozen spinach defrosted
100 g almond feta
Sieve the flours into a bowl, with a good grind of salt and pepper and 1 tbsp olive oil.
Add enough cold water, so when you mix with a fork, it brings the flour together, without it being too sticky and forms a dough.
Tip the dough onto a floured work surface and knead well for 5 mins, until you have a smooth dough, then wrap in clingfilm and leave for an hour to rest.
Saute the onion in the remaining oil, until translucent and beginning to brown.
Squeeze any excess water from the spinach, using kitchen roll, until it is quite dry and add to the onions, with the almond feta and mash with a fork to combine.
Divide the pasta into two pieces and roll out, with plenty of flour, until it is thin, but you can still lift it up in one piece. Cut into circles with a cutter, I used a 9 cm diameter metal ring.
Place some of the spinach mixture in the middle of the circles, leaving enough room round the outside, to be able to seal them.
Wet the edge with water and place a pasta circle on top and press gently to seal, using your fingers and then using the prongs of a fork, press round the edges, which ensures a good seal and makes them look pretty too.
Bring a large pan of water to a rolling boil, with a glug of olive oil, drop half the ravioli in and cook for 5-7 mins, moving the ravioli around gently with a slotted spoon. Remove from the pan and keep warm on a plate whilst you cook the rest.
I served the ravioli, with sage, onion and tomato concasse and a good drizzle of olive oil. I have loads of ideas for fillings, like mushroom and pine nuts or butternut squash and sage or pea and mint.