Ricotta And Spinach Ravioli - Pasta Recipe

Ricotta and Spinach Ravioli one of the special Pasta recipes. A standby stuffed pasta. Serve it with tomato sauce, with or without Pasta or simple Pesto. Here are ingredients and easy directions:

RICOTTA AND SPINACH RAVIOLI

INGREDIENTS :

• 1 egg
• 1 cup cooked spinach (about8 ouncesraw), squeezed dry and chopped
• 1 1/2 cups ricotta cheese, drained in a strainer for a few minutes
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon minced garlic
• A small grating of nutmeg
• 1 cup freshly grated Parmesan cheese
• Salt
• Cornmeal or all-purpose flour for dusting
• Fresh Egg Pasta or Eggless Pasta rolled into sheets and kept moist under a towel or plastic wrap

DIRECTIONS :

1. Combine the egg, spinach, ricotta, parsley, garlic, nutmeg, and Parmesan in a bowl and mix well. (At this point, you may refrigerate the stuffing, covered, for up to a day.)
2. Bring a large pot of water to a boil and salt it. Put a little water in a small bowl and lightly dust a flat work surface with some cornmeal or flour. Cut each pasta sheet into 2 or more 4-inch-wide strips. Drop heaping teaspoons of the stuffing at about 1 1/2-inch intervals about 1 inch from one long edge of the strip (that is, about 3 inches from the other edge). Dampen the edges with a little water (the tip of your finger is a fine tool for this), then fold the dough over onto itself, pressing with your fingers to seal. Trim the dough with a sharp knife or fluted pastry wheel, then cut into individual ravioli. (You can prepare the ravioli up to this point in advance; dust with cornmeal and refrigerate for up to a day or freeze.)
3. Cook the ravioli, 20 or 30 at a time, for just a few minutes, until they rise to the surface. Drain, sauce, and serve immediately.

MAKES: 4 to 6 servings (30 to 60 ravioli)

TIME: About 1 hour with prepared pasta sheets

Ricotta and Herb Ravioli

Substitute 1 cup chopped mild fresh herbs, like basil, parsley, chives, chervil, mint, or dill, for the spinach.

Cheese Ravioli

Herbed Fresh Pasta is really nice here; substitute bread crumbs, preferably fresh, for the spinach. For stronger flavor, use sharper cheese, like aged pecorino, to replace some of the Parmesan. Spinach Ravioli. Or use chard, kale, or dandelion greens: Increase the cooked chopped spinach to 2 cups and add 1/4 cup chopped fresh herbs, like sage, chervil, basil, fresh fennel fronds, or a mixture. Omit the egg and ricotta.

Mushroom-Cheese Ravioli

Use any kind of mushrooms you like: Substitute 3/4 cup Sauteed Mushrooms for the spinach and reduce the ricotta to 11/4 cups. Drain the mushrooms and finely chop.

Spinach-Cheese Cannelloni.

Make a simple sauce, like Tomato Sauce, with or Without Pasta, or the one with Spaghetti with Butter and Parmesan. Heat the oven to 375 F. Cut the pasta sheets into rectangles (about 4 x 6 inches), boil them for 2 minutes, then drain. Use a tablespoon to dollop out a line of the filling along the short edge of a piece of pasta, about an inch or so from the edge; roll the pasta into a tube shape. Spread a small spoonful of sauce in the bottom of an ovenproof baking dish and add the cannelloni, putting them side by side and in a single layer; cover with the remaining sauce, sprinkle with grated Parmesan, and bake until bubbling, about 20 minutes.

Follow the simple directions and you will be amazed how good this pasta recipe really is. Enjoy the Ricotta and Spinach Ravioli and Bon Apetit.

Article Source: http://www.sooperarticles.com/food-drinks-articles/pasta-dishes-articles/ricotta-spinach-ravioli-pasta-recipe-669818.html

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