Carb loading with homemade ravioli

I was told to carb load, so I did. And look what I made!

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I was inspired by a video of what the Italians do best so looked up recipes for homemade pasta. BY JOVE it’s easy!!

3 eggs
2 cups of flour
2 tablespoons olive oil

Just mix it all up with your hands and knead until there are no lumpy bits. I’ve left my olive oil in a pretty jar with rosemary for the last few weeks so it’s really infused and the flavour totally came through in the pasta – amazing!

Pop it in the fridge in cling film for half an hour while you make the filling.

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For the filling I went really simple with:
Ricotta
Spinach (pre-frozen and defrosted),
Squeeze of lemon juice
Seasoning
Basil

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The hard bit is rolling the pasta flat enough as it’s so springy it keeps pinging back! I ended up with thick ravioli….pasta roller on Christmas list!

Them cut it into shapes (square or circle), pop filling in and use a fork to tuck it all in. Then it’s just 3 or 4 mins (or 10 if you can’t get the pasta v flat!) in boiling water and serve with a sprig of pasta and an Italian-size ‘glug’ of olive oil. Yum!

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I’m all carbed up and ready to catch my flight.
Laters! X

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