After I got comfortable with making pasta I couldn’t stop. Perry invited a few friends of ours over for dinner so I used it as the perfect excuse to show off my new found pasta making skills. I want to say that I like the raviolis better then the tortellini but I think that is only because I found them easier to make. I had the roll and press process down so it didn’t feel as tedious to me. Also the cheese filling is AMAZING. This is definitely the combo I’ll be using from now on. Hit the spot and our guests loved it too. Perry gave five stars and this is why:
“I like the pesto as a filling for the tortellinis, but after having these spinach and cheese filled raviolis I think I have to choose the spinach/cheese over the pesto as a filling. It is a nice mixture of creamy filling and flavorful sauce.”
Serves: 6-8 Calories: 800 (yes this is a once in a while dinner..) Time: approx. 2 hours depending on how fast you work with the ravioli
Ingredients for Pasta Dough:
- 2 cups of flour
- 3 eggs
- 1/2 tsp salt
- 1/2 extra virgin olive oil
Ingredients for Spinach/Cheese filling:
- 1/2 lb fresh spinach, chopped
- 1/2 lb ricotta cheese
- 1 tbsp chopped garlic
- 2 tbsp chopped shallots
- 1/4 cup extra virgin olive oil
- 1 pkg sargento provolone cheese, diced
- 1 cup shredded mozzarella
- salt and pepper to taste
Ingredients for Pesto:
- 2 cups fresh basil
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves
- Juice of 1/2 a lemon
- Salt and pepper to taste
- Make pasta dough. Recipe found here
- While dough is resting, sauté spinach with garlic, shallots and olive oil.
- Drain liquid and place in a mixing bowl with ricotta, mozzarella, and provolone.
- Mix well until nice and firm. Add salt and pepper to taste.
- After you’ve let your dough rest, separate it into 4 equal parts. Keep the parts of the dough you aren’t using right away wrapped in plastic wrap until you are ready to use it.
- Sprinkle a bit of flour on your clean and flat workspace. Flatten dough into a thick oval shape with your hands. Sprinkle a bit more flour on top of the oval and roll it flat with a rolling pin working from the center of the dough outwards. Constantly move the dough to keep it from sticking to your work surface.
- Once the dough is flat, using either a stencil or the rim of a drinking glass, punch out as many circles as you can. Roll up left over dough and cover with plastic wrap to be used again.
- Take two of the circles and roll them flat again because after you initially cut the shape it will probably contract a little bit. Once flat add about 1/2 tsp of the spinach/cheese mixture to the center of one of the circles. Place the other circle on top of the other and press the seam together. Using a fork press the edge of your circle to complete the seam.
- Repeat with the rest of your dough and store uncooked ravioli in an airtight container for no longer the 24 hours in your fridge or freeze for up to 2 months.
- When ready to cook bring a large pot of salted water to a boil and cook until the raviolis start to float, about 5 minutes or so
- While ravioli is cooking whip up the pesto sauce by adding all the ingredients into a blender or food processor and blending until paste like.
- Top raviolis with pesto or any other sauce you choose.
*Photo is an original belonging to me