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

Dough

2/3 cups flour

1 egg

(maybe a tbsp water or egg white)

Filling

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

Sauce

1/2 pound ground meat

2 cloves garlic

2 cups pasta sauce

2 tbsp grated cheese