Lactose-Free Spinach and Ricotta Ravioli with Creamy Garlic Sauce

Directions

1. In a bowl, combine the flour and salt. Make a well in the centre, add the eggs, and mix until a dough forms. Knead on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. In a skillet, sauté the garlic in a little olive oil until fragrant. Add the spinach and cook until wilted. Let it cool slightly, then chop finely.

3. In a bowl, mix the cooked spinach with lactose-free ricotta, Parmesan, salt, pepper, and nutmeg. Set aside.

4. Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

5. Place small spoonful’s of filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then fold the pasta over the filling to create pockets. Press to seal and cut out the ravioli using a knife or pasta cutter.

6. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

7. In a skillet, heat olive oil and sauté garlic until fragrant. Add the lactose-free cream, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.

8. Toss the cooked ravioli in the sauce, or serve it on the side. Garnish with fresh basil or parsley if desired.

9. Enjoy your lactose-free ravioli dinner!