Recipes: Main Entrees

Rated:
1 Star2 Stars3 Stars4 Stars5 Stars
3 votes, average: 3.67 out of 5
Loading ... Loading ...
Bookmark and Share

Spinach Ravioli

spinachravioliRecipe courtesy of Chef Keith Snow of www.HarvestEating.com.

Ingredients:

  • 1 recipe spinach pasta, fresh (recipe follows)
  • 1 lb. organic ricotta cheese, drained
  • 1 1/2 lbs. organic spinach, steamed, cooled and chopped
  • 1/2 cup Parmesan cheese
  • 1 tsp. nutmeg
  • 1 medium shallot, minced
  • 1 pinch crushed red pepper flakes
  • salt and pepper, to taste
  • 3 large eggs, beaten

Directions:

  1. In a large bowl combine the ricotta, spinach, Parmesan, nutmeg, shallot, pepper flakes, salt, pepper and 2 of the eggs, mix this well and season to taste.
  2. Roll out your pasta sheets using a pasta machine or a rolling pin if you have no machine.
  3. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg wash. Top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out. Crimp the edges using a fork.
  4. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove. Place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
  5. The ravioli can now be reheated quickly in some water or baked with a sauce and topped with cheese.

Servings: 4


Spinach Pasta

Ingredients:

  • 1 3/4 cups All Purpose Flour
  • 2 each eggs
  • 1/2  cup organic spinach, steamed
  • 1 tsp. salt
  • 1 Tbsp. cold water

Directions:

  1. In the bowl of a food processor combine the flour and the salt.
    Squeeze as much water from the spinach as possible and add to the flour mixture. Process this until finely chopped
  2. Add the egg and some of the water to the flour and spinach mixture to form a dough adding the water a little at a time. The dough should be smooth and firm not sticky. Do not over mix.
  3. Wrap the dough in plastic and refrigerate for at least 30 minutes.
  4. Remove the dough from the refrigerator and roll to #2 on a pasta roller or about 1/32 of an inch.
  5. Cut into squares for filled pasta or cut into noodles. Freeze unless using immediately.

Servings: 4

Leave your comments