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Homemade ravioli definitely takes time to make,
1
Garlic clove
1
tablespoon olive oil
1
(10-
baG
ounce
spinach leaves
5
p
ounces
armesan
½
lemon
½
pound ricotta
½
teaspoon kosher salt
¼
teaspoon freshly Ground
nutmeG
1
larGe eGG
1
teaspoon water
1
p
recipe
asta
(
14)*
paGe
ENTRÉES
40
SPINACH RAVIOLI
but it is certainly well worth the effort .
makes 30 ravioli
including rolling
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
)
fresh
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 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
d
ouGh
bitter white pith. Add the zest to the cheese and pulse
together and 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 201 (42% from fat)
sat. fat 9g
Approximate preparation time: 60 minutes,
®
|
|
chol. 74mg
Food Processor and process the
|
|
carb. 17g
pro. 12g
|
sod. 712mg
calc. 249mg
|
|
fat 9g
|
fiber 1g
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