Homemade Spinach Raviolis | Kids Cooking Video | Kids Are Great Cooks

Prepare the dough by mixing 2 cups of flour and 3/4 tablespoon of salt.

Make a divot in the center of the flour mixture and add 2 tablespoons of olive oil and 3 eggs.

Mix the ingredients for about 4 minutes until chunky.

Form the mixture into a ball and ensure it feels hard and not sticky.

Let the dough rest for about 30 minutes covered in a bowl.

Prepare the filling by straining 2 cups of defrosted spinach using the back of a spoon.

Add 1 cup of parmesan cheese, 1/4 cup of crema mexicana, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg to the spinach.

Taste the filling and adjust salt if necessary, then set aside.

After 30 minutes, cut the dough into 60 pieces, keeping the rest covered in plastic.

Dust the board with flour and flatten one piece of dough into a rectangle.

Roll the dough with a rolling pin until it's about 1/4 inch thick.

Pass the dough through a pasta machine starting at the lowest setting, twice.

Increase the thickness setting by two numbers and pass the dough through again.

Repeat until the dough is at the thinnest setting, then set the machine back to the starting position and pass through twice.

Increase the thickness setting by two numbers again and repeat until desired thinness is achieved.

Form the ravioli by placing filling on the dough and circling it with water to help it stick.

Cover the filling with another layer of dough and seal around the filling to remove air pockets.

Use a ravioli cutter or cookie cutter to cut out the ravioli, reusing extra dough as needed.

Seal the edges of the ravioli with the back of a fork or a knife to separate them.

Place the ravioli onto a pan and repeat the process until all are formed.

Cook the ravioli in boiling water for about 3 to 4 minutes until they float to the top.

Remove the ravioli from the water, place them on a plate, and sprinkle with parmesan cheese before serving.

Equipment Needed

Spice Level: