Filter
Top Products
41
ENTRÉES
1 Garlic clove
1 tabl esp oon o liv e oil
1 b aG (10 o unc es) f r e sh
spinach l e av e s
½ l em o n
5 ounc es parmesan
½ poun d r i c o t t a
½ teas poo n kos her salt
¼ teaspoo n f r es h l y Ground
n ut m e G
1 larGe eGG
1 teas poo n w a t er
1 re c i pe pa s t a do uGh
(paGe 14)*
1
r e c i p e sim p l e to ma t o sauce
(paGe 10)*
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 finely 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 fine shred-
ding 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 filling
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, fill the centers of half the cut pasta squares
with filling. Brush around the filling with the egg wash
and top with the remaining squares. Press down around
the filling 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 10)
and freshly grated Parmesan.
*Freeze any leftover pasta dough to use at another
time. Wrap well in plastic 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
|
fiber 2g
Homemade ravioli definitely takes time to make,
but it is certainly well worth the effort.
SPINACH RAVIOLI