Ricotta ravioli in spinach and fennel seed sauce

Week # 8 recipe # 7

Hey guys, so these past 2 weeks I been really busy, cause i started 2 new cooking classes so I've had much less spare time. That's why i didn't update the blog last week, but at least I had a live show to make up for it :) So when i was thinking about a recipe to post i remembered one I invented like 3 months ago like at 2 AM. I was pretty hungry and i was looking for a midnight snack (it was actually past midnight) So I open the fridge and find spinach and cream, and i open the freezer and find some frozen ravioli ( I like making my own fresh ravioli they're way better but 2 AM is pretty late to make fresh ravioli so frozen ones were good enough )

What you will need:

- A bag of frozen ricotta ravioli ( or fresh ravioli, way better )

- A couple handfuls of fresh spinach leaves.

- a teaspoon or so of dry fennel seeds.

- half a cup of heavy cream.

- half an onion ( finely chopped)

- olive oil.

-walnuts (chopped and toasted)

-1/4 cup of chicken stock .

- plenty of freshly grated Parmesan cheese.

- salt and pepper to taste.

Ok guys, so when you got all you stuff ready the first thing you want to do is put a nice big pot full of water to boil with some salt, when that's boiling add your ravioli and cook till they are AL-dente. While your ravioli cook grab a sauce pan and pour some olive oil let it heat up a bit and then add the fennel seeds, move them around a little bit so that you flavor the oil and then add the onions, let them get soft and then add the spinach cook for about a minute. After that add the cream and the chicken stock let simmer for a few minutes. Finally add the toasted walnuts and a bit of freshly grated Parmesan cheese and season with salt and pepper. Take your ravioli out of the boiling water and put them in the sauce, take of the heat and serve.

Top with grated Parmesan cheese.

Ok, so there you have it guys a very simple and delicious pasta dish that can be made at anytime. If you want to make fresh ravioli, here's how: 1 egg for every 100g flour, combine and kneed for at least 5 min till smooth then make a pasta sheet add filling leaving 2 fingers of distance between every spoonful of filling ( ricotta filling: ricotta a big pinch of salt and pepper,lemon and orange zest one egg mix well and use) place another sheet of pasta over it and shape the ravioli, cut and cook. Hey on Sunday I'm gonna have a live show at 11 AM Costarican time so be sure to watch.