Cooking A-Z: R is Ravioli

Ravioli

These raviolis were made with love πŸ™‚ My husband and I spent Sunday afternoon making these tasty little raviolis together and we were really pleased with how they came out. We didn’t follow one exact recipe, instead we improvised (which I love doing) and the filling had such a great taste! The dough can also be boiled which I think I would try next time to see what the difference in the texture would be. This is a great Italian dish that I would make again and again πŸ™‚ I hope you enjoy!

Ingredients for Dough

  • 1/2 all-purpose flour
  • 1/4 tsp. salt
  • 1 eggs
  • 1 3/4 tbsp. olive oil
  • 1/4 cup water
  • Extra flour for dusting

Ingredients for Filling:

  • 3 cups spinach
  • 1 egg
  • 1/2 cup tomato sauce
  • salt and pepper for taste
  • 1 cup mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 2 teaspoons minced garlic
  • 2-3 tbsp olive oil

photo 1

Directions:

1.To make the filling, saute the spinach in a large pan with the olive oil and garlic. Drain the juice and chop. Mix the chopped spinach, mozzarella cheese, Parmesan cheese, salt, pepper, and egg in a medium bowl and mix well. Cover with plastic wrap and set in the refrigerator for 30 minutes.

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2. Crack eggs into a large mixing bowl and beat them with a fork. Add water, oil, and salt, and mix well.

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3. Add 1 cup flour to the bowl. Use a fork to mix the flour with the eggs, water, oil, and salt. Repeat with the rest of the flour. Mix until a smooth dough is formed.

4. Dust a large, clean area with flour. Knead the dough for at least 10 minutes or until it becomes elastic. Dust a rolling pin with flour to prevent the dough from sticking. Roll out the dough until it is about 1/8 inchΒ  thick.

5. With a cookie cutter or upside-down water glass, cut out circles in the dough.

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6.Β  Place about 2 teaspoons of filling in middle of a dough.

photo 1 (2)

7. Fill a small bowl with water and moisten around the outer edge of the dough circle.

photo 2 (2)
My husband is not a photographer πŸ™‚

8. Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with a fork. Make sure to press firmly and go all the way around.

photo 1 (8)

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9. Put a thin layer of tomato sauce on the bottom of a baking pan and line with the raviolis. Cover the raviolis with the remaining sauce.

photo 3 (8)

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10. Cook at 350 degrees F for 12 minutes or until cooked in the middle. Cover the top with mozzarella cheese and chopped spinach and cook for 2 more minutes.

photo 1 (9)

 

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13 thoughts on “Cooking A-Z: R is Ravioli

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