Monday, 2 January 2012

Jumbo Ravioli

Homemade ravioli may seem like a daunting, time consuming task and it can take a bit of time if you are making small ravioli but when you make jumbo size it cuts the time in half. 

First start with a basic pasta recipe
2/3 cup whole wheat flour
1 egg
(You may need to add <1 tbsp water if your dough seems dry)

Make a well in your flour and add egg, whisk egg and slowly incorporate more and more flour into mixture. Mix with hands once dough starts to form until it forms a solid ball. Set aside.

 In a food processor or blender mix:
 1/2 cup light ricotta cheese
 1/2 dry cheese curds
 2 basil leaves
1 cup spinach
3 tbsp egg white
1 tsp lemon juice
1 clove garlic

 Divide pasta dough into 3 balls. Using a pasta maker, run 1 ball through until desired thickness (I used setting 7 on mine out of 9 settings)

Using a large cookie cutter (or in this case a piece of tupperware), cut out ravioli shapes. Reform excess dough and run through pasta maker again until all dough is used.

 In a shallow pot or large skillet, boil water.

 Add filling to one square of dough, brush edges with egg white, add another square on top and press edges with a fork.

Gently place jumbo ravioli in boiling water.

 Meanwhile, brown 1/2 pound of ground meat with 2 cloves of garlic.

Add pasta sauce.

Layer a small amount of sauce on the bottom of an 8x8 pan.

 With a slotted spoon, remove ravioli from water and place in pan.

Add remaining sauce and a small amount of cheese. Bake at 350F for 10 -15 minutes.

I served the ravioli with a orange, walnut and goat cheese spinach salad. Enjoy!

Jumbo Ravioli - Serves 2
2/3 cups flour
1 egg
(maybe a tbsp water or egg white)
1/2 cup ricotta
1/2 cup dry cheese curds
2 basil leaves
3 tbsp egg white + 1 tsp for closing ravioli
1 cup spinach
1 tsp lemon juice
1 clove garlic
1/2 pound ground meat
2 cloves garlic
2 cups pasta sauce
2 tbsp grated cheese