Sep 25, 2009

Three Cheese Spinach Ravioli



Three Cheese Spinach Ravioli


The cheese mixture can also be used for stuffed shells or Canelloni. Make the pasta and filling the day prior, to save on time.


1 Pkg frozen spinach, chopped and drained well
8 oz ricotta cheese
1 Cup Parmesean Cheese
½ cup
1 egg
1/2 tsp salt or a few pinches of sea salt
Dash pepper


Place spinach in a clean kitchen towel and squeze the excess water out. Mix all the ingredients in a bowl.




Make the pasta (recipe follows). Lay down one long strip of pasta and place dollops of cheese on top; make sure to leave a little room between them.




Place top sheet of pasta on top of the 1st sheet. Using the ravioli press, press down lightly to seal raviolis.



Trim the edges with a pizza cutter or ravioli cutter; make sure edges are sealed by pushing on the dough.



Voila! Homemade raviolis! Drop into salted boiling water for about 4 minutes. Be gentle when removing the ravioli from the water. Serve with Oven Roasted Garlic Tomato Sauce, Pesto Sauce or just plain olive oil, salt and parmesean cheese.


 Fresh Pasta in a Mixer or Food Processor
2 Cups Flour
3 eggs
1 tsp
1 Tbsp olive oil
1 Tbsp water

Mix Flour and eggs together. Add salt and mix again. Add oil and water. If dough is too sticky add a little flour. Scrape out of the bowl and knead on a lightly floured surface. Add flour if necessary. Knead for a few minutes (2-3). Let rest 20 minutes before putting through the pasta maker. Cut dough into 4 sections and put each section through your pasta maker. If you do not have a pasta maker, roll the dough out and cut into long lasagna like noodles with a pizza cutter. You can also wrap the dough in plastic wrap and store in refrigerator for later use.





No comments :

Post a Comment

Please leave me a comment.