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Bring 2 cups of water to a boil in a small sauce pan, add 2 pitted fresh dates, remove the pan from the heat and let the dates soften for about 2 minutes, then remove the dates from the pan and set aside
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Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
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Finely mince 2 cloves of garlic and add them to the pan with the oil, stir and cook for about 30 seconds, then add 2 cups of tightly packed spinach, mix together with the garlic and place a lid on top, after about 2 minutes, remove the lid, mix the spinach and add to a sieve
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Using a wooden spoon, remove all the excess liquid from the spinach by pushing down on the spinach, then add the spinach mixture to a cutting board, finely mince it and add it to a bowl
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Finely dice the soften dates and add them to the bowl with the spinach
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Add 1 organic egg to the bowl, 1/2 cup of freshly grated Manchego cheese, season with sea salt, freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge
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To make the pasta dough, add 1/2 cup all-purpose flour to a bowl, make a well in the middle, crack 1 organic egg in the well, add a 1/4 teaspoon of sea salt and 1 tablespoon of extra virgin Spanish olive oil, start by beating the egg first and then mix everything together until you form a dough, knead the dough inside of the bowl for about 1-2 minutes
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Add some flour to a flat surface, using a roller, roll out your dough, you want a thickness of about 1/16 of an inch
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Fill a large stock pot half way with water, add 1 tablespoon of extra virgin Spanish olive oil, season it with some sea salt and heat it with a high heat
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Using a standard glass, push down on the pasta dough, twist the glass, and you should end up with a perfect circle, continue to do this until you have 10 circles of pasta dough
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Add about 1/2 a tablespoon of the spinach filling to each circular dough, fold each one in half, pinch down the outer edges, and with a fork, pierce the outer edges to ensure the ravioli is well sealed
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Once your water is boiling, gently add the raviolis to the water and boil for about 4 minutes, then remove with a slotted spoon and transfer to a plate
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Evenly distribute the raviolis onto 2 plates, drizzle the raviolis with some extra virgin Spanish olive oil, season with some freshly cracked black pepper and top them off with some finely chopped fresh basil
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Enjoy!