Spinach Ravioli with Sun-dried tomato and feta filling

Filling:

Grind up the feta cheese and finely chop the sun-dried tomatoes (you'll need soft sun-dried tomatoes), add the fresh ground pepper.  Mix together and set aside.

Dough:

Blend up the spinach in the water until smooth.  Then, in a large bowl or stand mixer, combine the Frankie's gluten-free all-purpose flour blend, egg, Kosher salt and spinach and water.  Mix until the mixture comes together. 

Your mixture should just be coming together.  If you need to add more water, add it by the 1/2 tsp until it comes together, if it needs more flour, add it by the tablespoon until it comes together.

If you want your dough to have a bit extra stretch add 1tbsp per batch of dough (this needs to be added at the beginning and mixed into the flour before the liquid is added).

Let the dough rest for 5-10 minutes to let the dough relax and the flour can absorb any remaining moisture.

Roll out the dough on a well floured surface and roll to a thickness of thick pasta dough (2mm or 1/16").  Square off the bottom and sides.  Each ravioli will be approximately 1.5inches/4cm square. Using this math, place teaspoon amounts left to right evenly approximately 2 inches/5cm up from the bottom.  Then brush with your finger or a pastry brush some water around all the edges to ensure a tight seal.  From the very bottom, fold the bottom edge up and over the filling and cover the filling.  Press with your fingers along all the edges and then cut with a pasta cutter or knife.  Repeat the process until finishes.  The second, third and fourth times will go a lot faster.

Get some water boiling with a good amount of salt in it.  This is to cook your pasta.

Sauce:

Sautee some butter in a pre-heated skillet allowing the butter to brown just slightly.  Then add your mushrooms and green onions.  Stir and turn the heat down until the pasta is done.

Add your pasta to the boiling water in half batches (or whatever fits your pot comfortably).  The pasta won't take long to cook as there's no meat in there and the noodles cook quickly.  Once they float to the top give them a stir and let them continue cooking for another 30 seconds.

Add the noodles to the skillet pan of butter and mushrooms and let them sautee for a minute or two and to allow the outside edges to get a bit crispy.  Flip over and let cook for an additional minute.

Remove from pan and plate.  Add some mushrooms from the pan and some freshly grated Parmigiano Reggiano.  Serve hot.

I find that 4 ravioli of this size will feed a person with a side salad and dessert.  But... you'll want to eat more as they're so yummy.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
Frankie's flour is currently available in 2kg, 4kg, and 10kg amounts in Canada and 5lb in USA