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Rosemary, Spinach & Camembert Ravioli

 Rosemary, Spinach & Camembert Ravioli

4 Spinach Frozen

1 tablespoon lemon juice 

1 Red onion fine diced 

4 tablespoons cream cheese 

100g Camembert small diced 

1 Sprig fresh rosemary 

200g Fresh Homemade Pasta 

Method

Heat the saucepan up then add garlic, onion, sauté for 2 minutes. Then add the frozen chopped spinach into the pan add the lemon juice.

Cook the spinach throughly until all the water has cooked out then add the cream cheese to the mix. 1 minute 

Season with salt and pepper then add the fresh rosemary and camembert to the mix and place to one side 1 minute

Place to one side then prepare pasta. Using the machine roll the pasta mixture through the machine until thin. Using flour throughout making sure that the pasta doesn't stick to the machine or work top. 

Using a spoon place a dollop of mixture in the centre of the pasta. Then place another sheet of pasta over the top. Using a glass cut the ravioli into circular shape.  

Place saucepan on heat and bring to the boil. Once the water is boiling add the ravioli into the pan and cook for 6-7 minutes. 

remove from water with a spoon and drain any access water. Place on plate and service with parsley sauce. 

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