Loading ...
Loading ...
Loading ...
61
ENTRÉES
SPINACH RAVIOLI
1 GARLIC CLOVE
1 TABLESPOON OLIVE OIL
10 OUNCES FRESH SPINACH
LEAVES
5 OUNCES PARMESAN
½ LEMON
½ POUND RICOTTA, DRAINED
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND NUTMEG
1 LARGE EGG
1 TEASPOON WATER
1 RECIPE PASTA DOUGH
(PAGE 34)*
1 RECIPE SIMPLE TOMATO
SAUCE (PAGE 30)*
Makes 30 ravioli
Approximate preparation time: 60 minutes, including
rolling
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor and process the garlic to fi nely
chop. Put the olive oil into a large skillet over medium heat.
When oil shimmers across the pan, add the chopped garlic and
spinach in two batches to wilt the spinach and soften garlic.
Remove and reserve.
Insert the reversible shredding disc on the fi ne shredding side
into the large work bowl and process the Parmesan. Replace the
shredding disc with the large metal chopping blade. Peel the
zest off the lemon with a vegetable peeler, being careful not to
include any of the bitter white pith. Add the zest to the cheese
and pulse together, then process for about 20 seconds. Add the
ricotta, salt and nutmeg to the work bowl and process for about
1 minute to combine well. Drain spinach/garlic mixture well and
pulse into fi lling ingredients to fully incorporate.
Stir the egg together with one teaspoon of water and reserve for the egg wash.
Roll the pasta dough out thin, either with a pasta roller or by hand. After the dough is rolled into
sheets, cut each sheet into an even amount of squares. Using a teaspoon, fi ll the centers of half the
cut pasta squares with fi lling. Brush around the fi lling with the egg wash and top with the remaining
squares. Press down around the fi lling to seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the ravioli in batches. Remove with a strainer.
Serve ravioli with the Simple Tomato Sauce (page 30) and freshly grated Parmesan.
*Freeze any leftover pasta dough or tomato sauce to use at another time. Wrap well in plastic wrap
to freeze
.
Nutritional information per serving (based on 6 servings):
Calories 340 (42% from fat) | carb. 29g | pro. 21g | fat 16g
sat. fat 8g | chol. 141mg | sod. 1192mg | calc. 417mg | fi ber 2g
Homemade ravioli defi nitely takes time to make, but it is certainly
well worth the effort.
Loading ...
Loading ...
Loading ...