Spinach ravioli in white sauce

Preparation steps

• Boil the spinach in salted water. Drain well and grind it in a blender or finely chop it. If you use frozen, just defrost it.
• Knead a smooth and non-stick dough from flour, eggs and 3 tablespoons of boiled and chopped spinach. Add a little more flour as needed. Let the dough rest a bit while you prepare the filling.
• For the filling, whisk the melted cheese with the sour cream, then add the parmesan and the remaining spinach and smooth the mixture nicely. As for the cheese, I used some mix (standard, with the addition of spices and spicy-with the addition of paprika) and that enriched the taste of the dish even more. Of course, you can use any melted cheese.
• Sprinkle the work surface with flour and spread the dough with a rolling pin, to be approximately 3-4 mm. Cut it into cubes approx. 5x5cm. Place a teaspoon of the filling on half of each cube, then fold and press the edges with a fork to blend nicely. This time I cut a little bigger cubes, so I put one big spoonful of the filling. Leave the prepared ravioli on the work surface to dry a little while heating the water. When the water boils, add salt and cook 7-8 ravioli at a time until they float to the surface. As you take them out, rinse them with cold water to stop cooking and drain them.
• For the sauce, melt the butter, then fry the flour briefly, then add the milk and cook over low heat, stirring occasionally to break up lumps. When the sauce thickens, add sour cream, cheese and garlic, then cook for another minute or two and remove. Add pepper to taste.
• Zab: Of course, you can also freeze ravioli prepared this way. After filling them, let them dry for an hour or two, then pack them in a plastic box or bag and head to the freezer :) And when you are hungry, just cook them, without prior thawing (as well as purchasing).