Directions: |
Directions:1. The spinach needs to be cooked and chopped for this recipe. Spinach needs to be drained well and pressed lightly to release excess liquid.
2. Melt butter in a skillet over medium heat. Add onion and cook until softened (5 mins). Stir in chopped spinach and cook until heated through (1 min). Transfer to a bowl and let cool slightly, then stir in ricotta, parmesan, egg yolk and pepper and mix well. Cover and refrigerate until mixture has cooled (30 min). This will firm up mixture.
3. Roll out dough to #5 setting on pasta machine. Place rolled pasta sheet on floured surface.
To create ravioli without a mold, roll out a sheet of dough that is the width of the pasta roller (150mm, 4 inches). Place dough and a lightly floured surface. You will be placing about a tablespoon of filling about 1/2 inch from edge and 3/4 on an inch apart along the entire edge of the dough. Then fold the dough over the top and align it with the other edge. Starting at one end, gently press the dough together, working all the air out of the filling. Once you have pressed all the clumps of filling, cut along the front edge, and in between filling to create the familiar ravioli shape.
Cook in batches of 12 or less. Drop in boiling water (1 gallon of water with one T salt) for 3 to 4 minutes. Raviolis will initially drop to the bottom of the pot, but will rise as they begin to cook. Gently remove from water, drain and plate. Serve with favorite sauce and grated Parmesan cheese.
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Personal
Notes: |
Personal
Notes: I use a very simple dough for this recipe.
2C AP Flour
2 Eggs
1/4 EVOO
3 T water.
Mix well, knead for 10 minutes, wrap in plastic wrap and let rest 30 min. Easy to roll out, good texture and holds up well when cooking.
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