Directions: |
Directions:In a medium-size pan add the avocado oil, garlic, spinach, garlic powder, salt, and pepper. Sauté it on medium heat for 5 to 7 minutes. Take it off the stove and let it cool for a few minutes.
Put the sautéd spinach in a medium-sized mixing bowl and combine the rest of the filling ingredients together. Mix well with a spatula. Set aside.
In a large mixing bowl combine the dough ingredients together, mixing with a spatula until it forms a dough ball.
Place the dough ball on parchment paper and then put another piece of parchment paper on top. Roll the dough with a rolling pin. Making it thin enough to where it is still sticking together and not coming apart when you peel the paper. (see image)
Take a pizza cutter or ravioli cutter and cut square pieces. One for the bottom and one for the top, to create a ravioli pocket. (see image)
Put the filling in every other square using a teaspoon amount. Cover the filling side with the other piece of dough.
Using your fingers and a fork to seal the sides together. Try not to push out the filling.
In a small saucepan heat up the marinara.
On the stove boil a medium pot of water. Add the raviolis to it once it is boiling. Cook for 3 minutes. Remove from the water with a slotted spoon, to drain the water as you take each one out at a time.
In a large pan on the stove, place 4 tablespoons of grass-fed butter and sauté the raviolis on medium heat for a minute or two or until golden brown.
Plate raviolis and top with marinara and parmesan cheese! And Enjoy!
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Personal
Notes: |
Personal
Notes: Depending on how thin you can make the dough without it tearing, depends on how many you can make out of it.
*** I suggest if serving more than two people, to double the dough recipe. You will have plenty of filling leftover.
" It is not your normal ravioli nor is it Chef Boyardee, but it is deliciously satisfying "
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This recipe for Three Cheese Spinach Raviolis is from