Monday, December 30, 2013

Ravioli and Winter Vegetables

I don't know about you, but I like about any kind of ravioli. Jenna and I made spinach and rigotta ravioli pasta last night for supper after we all got back from Christmas shopping. It was very good. I'm going to put the recipe in the blog, but realize that the ravioli filling can take lots of forms and many of the winter storage vegetable work well for ravioli.



3 1/2 cups all purpose flour
6 eggs


1 pound fresh spinach
1 tablespoon salt
1 pound ricotta
1 egg
2 tablespoons heavy cream
4 tablespoons grated parmesan cheese
1/4 teaspoon nutmeg
pinch black pepper


1/4 pound butter
1/4 teaspoon nutmeg
1 tablespoon chopped sage


Dough is formed by making an indentation in the floor on a tabletop or bowl.  Add the eggs to the center of the flour indentation. Incorporate the flour into the eggs with a fork. Knead the flour and eggs together to form dough and continue to knead until the dough is thoroughly worked together, this should take 4 to 5 minutes. Reserve the dough until ready to assemble.

Cook the spinach until tender. Remove the spinach from the boiling water and cool for 2 to 3 minutes. Put into a colander and squeeze out the water from the spinach. Chop the spinach coarsely and combine spinach, ricotta, egg, heavy cream and parmesan cheese. Season with nutmeg, remaining salt, and black pepper.

To make the sauce, melt the butter in in a skillet. Simmer the nutmeg, saga and butter for 1 minute. Reserve until the raviolis are cooked.

Assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch).  Place 1 spoonful of filling onto a sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch apart. Put another strip of dough on top of the strip with the filling on it. Pinch the edges of each ravioli with the tines of a fork.  Use a knife  to cut out the raviolis. Set aside each ravioli on a cookie sheet dusted with flour. Avoid stacking so they don't stick together.

Add raviolis  to boiling water. When they are fully cooked, they will float, this takes about 2-3 minutes to finish cooking. Serve each portion with sage butter and sprinkle with 1 tablespoon of grated parsmesan cheese.

Other fillings for ravioli are:
  • carrots
  • kale
  • cheese
  • winter squash: butternut, acorn, delicate, jester (are all good types)

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