CHEESE AND SPINACH RAVIOLI RECIPES
SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE RECIPE ...
This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. *Both recipes to be published in next few days* I almost didn't post this as it's so long, but these are really fun to make and really not that hard.
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- FILLING: Preheat oven to 350 degrees.
- Sauté spinach with garlic, shallots and olive oil.
- Chop and drain all the liquid from the spinach.
- In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
- Mix well until you get a firm texture.
- Add salt and pepper to taste.
- RAVIOLI:.
- Roll out dough and cut into sheets of manageable length, approximately 16 inches.
- Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
- Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
- Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
- Gently press the filling down with your fingertips.
- Press the dough down between each teaspoon of filling to enclose it.
- Ttrim off the edges of the dough and cut apart the ravioli.
- Gently crimp the edges of the ravioli with a fork.
- Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
- COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
- Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.
Nutrition Facts : Calories 406.9, FatContent 37.7, SaturatedFatContent 19.2, CholesterolContent 86, SodiumContent 448.7, CarbohydrateContent 4.4, FiberContent 0.9, SugarContent 0.6, ProteinContent 14.2
SPINACH AND CHEESE RAVIOLI RECIPE | MYRECIPES
Get your greens in this ravioli recipe that brings together spinach and three types of cheese. If pressed for time, you can substitute commercial marinara for our Tomato Sauce.
Provided by MyRecipes
Yield 6 servings (serving size: 6 ravioli and 1/2 cup tomato sauce)
Number Of Ingredients 13
Steps:
- Prepare Tomato Sauce; set aside, and keep warm.
- Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg white.
- Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.
Nutrition Facts : Calories 306 calories, CarbohydrateContent 39.2 g, CholesterolContent 23 mg, FatContent 8.6 g, FiberContent 2.2 g, ProteinContent 1.9 g, SaturatedFatContent 4.1 g, SodiumContent 728 mg
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