Ravioli and Bonus Meal

In my previous spaghetti dinner post, you may remember that I make homemade pasta. The kitchen aid attachment has made it so easy to make fettuccine and spaghetti. Today, I decided to take the plunge and try my hand at something more complicated: Ravioli!

The spinach in my garden was doing wonderfully, so I decided to make a spinach, garlic, and ricotta filling. While I knew that this was going to be somewhat difficult to do because of the fillings, I think I underestimated it. I think my biggest challenge was trying to get an even amount of filling into each ravioli. The other surprising aspect was the amount of waste that developed. There were noodle scraps and excessive filling everywhere, but that problem was easy to solve in a delicious way.

RECIPE: Ravioli 
Makes Who Knows How Many Servings 
(I froze them for future meals so I have no idea, sorry!) 

SUPPLIES NEEDED:
Kitchen Aid mixer
Pasta Maker Attachment
Knife
Ravioli Pan
Rolling Pin
Knife
Cutting Board

IMG_0741

Got to love freshly picked spinach!

Bowl
Spoon
Measuring Cups/Spoons
Pan

INGREDIENTS:
15 oz Ricotta Cheese
6 Eggs
3 1/2 Cups Flour
1 T Water
Spinach
5 Cloves Garlic
1/2 teaspoon Salt
Salt and Pepper
1 T Basil

DIRECTIONS:
1)  In the kitchen aid mixer, mix together the flour, 4 eggs, salt, and water for 30 seconds until all the ingredients are moistened.
2) Switch the kitchen aid mixer to the dough hook and mix for another 2 minutes on low. IMG_0742
3) Hand need the dough for another minute before letting rest for 20 minutes.
4) While the dough rests, start working on the filling.
5)  Wilt the spinach in a warm pan and peal the garlic cloves. Chop both into small pieces.
6)  In a bowl, stir together the ricotta cheese, 2 eggs, basil, garlic, and spinach. Add salt and pepper to the filling.
7) Split the dough into four balls. Starting on the lowest setting, roll out the dough into long sheets. I finished the dough a little thicker by only going to setting 3.
8) Lay the dough over the ravioli pan. Spoon in the filling. Lay another piece of dough on top.
9)  Using the rolling pin, roll the dough closed with the filling.
10) Break apart the ravioli, or cut apart with a knife.

To serve immediately, boil the ravioli for 4 minutes. To serve later, layer in a freezer safe container with wax paper between the ravioli. When it is time to defrost and serve, boil or fry the ravioli a pan.

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 IMG_0761What about the scraps? 

The leftover scraps are not pretty enough to save. Some of them are stringy sides, and others are geometric shapes from leftover sheets that weren’t big enough to make more ravioli. It could not be served as is, so it had to be transformed.

1) Heat the oven to 350 degrees.
2)Toss the pasta pieces and cheese filling that dripped of the ravioli pan into the cast iron.
3)Pour a pint of canned tomatoes over the entire mess.
4) Spoon any leftover filling on top of the pasta mess.
5) Bake for 40 minutes or until the top starts to brown.
6) Slice and serve like a lasagna pie. A good side is a salad dressed with the leftover spicy mayo from the bottoms up burgers.

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