1 cup flour
pinch of salt
some olive oil
150 – 200 g broccoli
half a cup feta
1 clove garlic
some rosemary spice
1 tin tomatoes for a sauce
In a mixing bowl, add the flour, salt eggs and olive oil. Knead until the dough is smooth and refrigerate, wrapped in cling film, for 30 minutes.
Meanwhile prepare the filling. Add the garlic, salt, pepper and rosemary spice to a heated pan with some olive oil. Fry for 2 minutes on medium heat. Add the finely chopped broccoli and steam, covered with a lid, for about 5 – 8 minutes. Let the filling mixture cool down a bit if you like and mix with the feta.
Get the dough from the fridge. Cut the dough in half and roll the 2 balls of dough out on a lightly floured surface. roll out as thinly as possible!
Put teaspoon-fulls of the filling on the dough, leaving gaps in between of the same size.
When all the filling has been used – cover with the 2nd piece of dough. then, cut along each spinach and feta patch to make a square. Press down hard on the edges – use a fork to press the 2 pieces of dough tightly together.
Now, boil water in a pot. Add some salt to the water. When the water is boiling, add the ravioli squares to the water. Cook for 5 minutes or until they rise to the top to float.
Take them out with a slotted spoon. Serve hot with some tomato sauce and some grated cheese.