Tuesday, November 20, 2012

Spinach Ravioli

Spinach Ravioli
This is how you make spinach ravioli from scratch.  It's tastes better and fresh.

My own original recipe.
Prep Time: 35 minutes / Cook Time: 15 minutes
Spinach Ravioli

  • 2 tbsp salted or unsalted butter
  • 1 tbsp all purpose flour and for dusting
  • 1/4 cup chicken broth
  • 1/2 teaspoon dried basil
  • ground black pepper
  • salt to taste
For Pasta Ravioli:
  • 1 cup semolina flour
  • 1 cup all purpose flour
  • 1 egg
  • 1/4 teaspoon baking powder
  • 1/4 cup water - more or less
  • salt to taste
For the Filling:
  • 3/4 cup cooked spinach
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • salt to taste
Cooking Directions:
  1. Mix together all ingredients for the filling and set aside.
  2. Mix all together the ingredients for the pasta ravioli, then knead the dough until stiff.  Cover up with plastic wrapper and let it sit for 1 hour. Then, roll it into a small circle and put one spoon (or as much as the size of the ravioli) of the filling, then fold it and glue the edge of the ravioli with water.  Do it until there's no more dough to make the ravioli.
  3. Heat the butter in a pan with medium heat. Then add the flour and keep stirring until the color turns golden, then add the chicken broth, ground black pepper, dried basil, and salt to taste.
  4. Turn off the heat when it becomes thick, add the ravioli and transfer into a serving plate and sprinkle with parmesan cheese.


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