1/2cuplobster meat, finely chopped (optional)you can add more lobster or another protein. If you just want cheese this is optional.
Light Tomato Sauce
1tbspgrapeseed oil
1/2cupdiced onions
2cloves minced garlic
2cans (14 oz) whole tomatoesI use my 2 of my pints that I canned in the summer
14 oz. can of tomato paste
1tsporegano
Salt & Pepper, to taste
Instructions
Ravioli Filling
Saute spinach in heated oil until wilted. Add garlic and saute for 1 minute until fragrant. Move off of heat to cool.
Mix all the cheeses together with egg and spices. Add cooled spinach mixture and lobster. Set aside
Tomato Sauce
Saute the onions in the oil over medium heat in a saute pan, once translucent add the garlic, and saute for one more minute until fragrant. Add the whole tomatoes, tomato paste, oregano, salt, and pepper. Gently break up the whole tomatoes a bit with the side of a wooden spoon and combine the tomato paste.
Bring to a boil and then turn down to low and let simmer for 20 minutes
Einkorn Ravioli
Put flour and salt into the mixer bowl and mix with the flat beater.
Lift the beater and add the eggs and oil to the center of the flour mixture. Mix on low until well blended but still crumbly. Add the water and the dough will form a ball. Once a ball is formed, change the flat beater to the dough hook. Run the dough hook on medium speed for 5 minutes.
Take the dough out of the bowl and form it into a ball. Cut into four equal pieces. Store the pieces your not using under a damp tea towel.
Take one piece of dough and roll it into a ball and then flatten out a bit with a rolling pin.
Starting at the largest pasta roller size (8) roll the dough through the machine. Then fold in half or thirds to form a rectangle and put through machine again and then one more time. Continue putting the dough through the machine moving the size down each time until you get to 5 or 4. Do not go any thinner for ravioli.
Place each piece under the damp tea towel until you are ready to use.
Once you have your four pieces ready, layout two and evenly place filling in twelve spots on each piece of dough. Then cover with the remaining two pieces. Cut out the ravioli and then use a fork to seal.
Add finished ravioli to boiling water for 4 minutes, lift with a slotted spoon and serve with tomato sauce.
I bought a ravioli maker and I found that it was very difficult to use. The simple old fashioned way worked the best.