This isn’t the easiest recipe for ravioli you are going to find, but it is the best looking. As long as you are willing to put in a little bit of effort to get the job done, the end result is one worth working for. I usually wait and make these on a relaxing weekend when I have plenty of time to work in the kitchen. If you love to cook, this is a great recipe to add to your list of favorite dishes. Once you taste it, you will have a hard time eating any other kind of ravioli again. Check out what they are saying about this recipe over at Group Recipes:
“These ravioli are just about the sweetest food I have ever seen.”
You won’t find a ravioli recipe like this anywhere else.
Ingredients
450 grams of spinach, large stems removed and chopped
1 tbs. grainy mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 tbs. Progresso bread crumbs
1 c. semolina four
2 tsp. olive oil
1/2 cup water
1 can Hunt’s crushed tomatoes
1 onion, minced
1 tbs. olive oil
1 clove garlic, minced
various Italian herbs (fresh would be best)
salt and pepper to taste
dash of lemon
pinch of cayenne pepper
Instructions
In a bowl, combine the semolina four, 2 tsp. olive oil, 1/2 cup water and a pinch salt to make a dough.
Wrap in a towel and let sit for 30 minutes.
Wash the spinach and remove the large tough stems.
Chop the spinach and steam or saute in water. (sweat)
Place in a large mixing bowl.
Add the mustard, a pinch of salt and bread-crumbs and mix well.
Season further with salt, cayenne and pepper.
Set filling aside
Saute the minced onion in the olive oil until the onion is glassy.
Add the minced garlic and saute.
Add the tomatoes and reduce heat to simmer.
Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
Season to taste with additional salt, pepper and cayenne.
Set the sauce aside.
Divide the dough in fourths and roll out each portion on a floured work space,, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is, to make sure you’ve rolled the dough out very thin (but not too thin!).
Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork. If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
Meanwhile, bring a large pot of salty water to boil.
Put your ravioli into the salty water and cook a few at a time. They are ready when they come floating to the top.
Place the first cooked raviolis in the oven to keep warm until they are all ready.
When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.
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Quick Tip: Frozen spinach can be used to save time.
Thanks again to Group Recipes for this hearty and tasty recipe.
