Ingredients
- SpinneysFOOD all-purpose flour 225g
- SpinneysFOOD eggs 130g
- Sourdough starter 10g
- Tender ghaf tree leaves 10-12
- Chami cheese 200g
- Black lime powder 2 tsp
- SpinneysFOOD whole black peppercorns ½ tsp
- SpinneysFOOD fine salt ½ tsp
- Ghee 5g
- Bzar ½ tsp
- Dates 4-5
- Ghaf leaves 1-2
Nutrition (Per serving)
- Calories 274
- Fat 7g
- Saturates 2g
- Protein 10g
- Carbs 46g
- Sugars 17g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ghaf chami ravioli
Arabic 45 Mins Prep · 20 Mins Cook
- To make the pasta dough, mix the flour, eggs and sourdough starter together in a large bowl and knead into a ball. Cover the bowl with cling film and allow to rest for 30 minutes.
- Place the dough on a clean kitchen surface and roll out to a 5mm thickness using a pasta machine or rolling pin.
- Add the ghaf leaves on top of the pasta sheet then add another sheet of pasta on top to laminate. Roll it out again gently to setting number 5 on the pasta machine. Cut the pasta into 8cmx8cm squares.
- To make the filling, mix the cheese with the black lime powder, freshly ground pepper and salt.
- Pipe the filling onto 9 pasta squares, then top each with the remaining pasta squares. Crimp the edges using a fork.
- Place the ravioli on a tray sprinkled with semolina to prevent it from sticking.
- Gently drop the prepared ravioli in a pot of boiling salted water. Once it floats to the surface, it is ready. Reserve some of the pasta water.
- To make the sauce to serve, place the ghee in a saucepan over a medium heat. Once hot, add the bzar spice. Place the ravioli in the pan for a few minutes until the bottom of each becomes crispy. Add a splash of the pasta water to make a sauce.
- Slice the dates and scatter over the ravioli. Garnish with a few tender ghaf leaves. Serve immediately.