Baked Herb Ricotta Stuffed Spinach Ravioli With Tomato Sauce Food

SPINACH RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
• Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
• Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
• Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling.
• Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
• Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
• Add shallots and cook for about a minute, stirring so that they do not brown.
• Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
• Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
• Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
• Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
• Reduce the setting and crank the dough through again, 2 or 3 times.
• Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
• Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
• With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
• Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
• Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
• Add the chopped basil, and mix well.
• Cook over low heat an additional 10 minutes.
• Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender.
• They will float to the top when ready, so be careful not to overcrowd the pot.
• Drain the ravioli and return to the pot.
• Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
• Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
• Serve hot.

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

SPINACH & RICOTTA RAVIOLI WITH MEAT LOVERS SAUCE

Steps:

• Cook the sausage in a large skillet over medium-high heat until browned and golden, breaking up the sausage with a spoon, 5-6 minutes. Add the meat lovers sauce, bring to a simmer, cover and keep warm. In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed. Divide the ravioli among 2-3 bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese. *You can make also this recipe with Giovanni Rana 4 Cheese Ravioli

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

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.