Homemade ravioli with parmesan cheese and spinach

ingredients:

for the dough:

400 grams of flour
1 whole egg,
1 egg white
Olive oil,
(garlic powder) - optional
salt, pepper

 the filling

50g grated parmesan
500 Frama fresh spinach or 150g frozen into briquettes

For the dressing:

1 sour cream
teaspoon basil
50 gr mayonnaise

First we knead the dough of the ingredients of flour and eggs by adding 2-3 tablespoons of olive oil and a little water to make the dough became soft. Separated into two parts and cover with a cloth and leave to rest for half an hour.
During that time, blanch spinach slightly and cut into thin strips in bowl, mix with grated Parmesan cheese, salt and pepper and add a little garlic if you do not mind. Prior to that, well drained excess fluid- stuffing must be drier.

Dough  develop a rolling pin to a thickness of 2 mm. Most ideal  would be if you have a machine for making noodles, if you do not, as I don't, take rolling pin  in your  hands :)

Dough cut into strips width  1.5 cm, if you want to be ravioli  more estetic and beautiful, smaller, because the ravioli  will  certainly spread during cooking. On this picture ravioli are some bigger .

Eggplant salad-melitzanosalata

Fabulous low fat spread, totally easy to prepare that I've eat in Greece. Originally called melitzanosalata and is used mainly as an appetizer.

Ingredients:
5 medium-sized eggplants
5 tablespoons olive oil
4 cloves of garlic
2 spoon  fresh parsley

First you have  to stab with a  thin needle eggplants and soak them in salt water for an hour. Like this  all the bitterness will get out of them. Then we will  bake them  whole with a  shell for an hour in the oven. Rotate them periodically to be equally baked.
Chilled eggplant peel off and  blend in mixer with garlic, olive oil and parsley. Add salt and pepper to taste. If you prefer, you can add the juice of half a lemon.
Serve it  with pita bread as an appetizer.

Croissants

This is the basic recipe for the croissants, that can be made  sweet or salty, it all depends on the filling you choose. I have filled  them this time with jam and cream .

Ingredients:

1 cube of yeast

half a liter of milk

2 whole eggs and one yolk)

5 tablespoons of sunflower oil

1 butter or margarine

1 kg of flour

Soak yeast in 100 ml of milk (warm) and add one teaspoon of sugar. In bowl put the rest of milk, add yeast, eggs, and knead the soft dough, but make it good. Leave it to rest, approximately 20-minutes.

Risen dough develop into one big circle. Cut into 4 equal pieces and then every quarter by 6 parts, so that at the end we get 24 rolls.  Fill  on top each roll with jam, cheese or cream

If  you are filling with cheese, it is best to coat them before baking with the egg yolk and sprinkle them with sesame or caraway.

Put croissants  on the pan greased  with margarine, and leave for another hour of time to grow. Leave plenty of space between the rolls in pan as they will double in volume.

Bake at 180 C .

While baking, observe, they  must be the color of honey.