Spinach And Cheese Ravioli Recipes

SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE

Steps:

• Make the pasta dough as directed in the master recipe.
• To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
• To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
• Yield: 24 ravioli
• Pasta Dough for Ravioli:
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil
• Cornmeal, for dusting
• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• FILLING: Preheat oven to 350 degrees.
• Sauté spinach with garlic, shallots and olive oil.
• Chop and drain all the liquid from the spinach.
• In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
• Mix well until you get a firm texture.
• Add salt and pepper to taste.
• RAVIOLI:.
• Roll out dough and cut into sheets of manageable length, approximately 16 inches.
• Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
• Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
• Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
• Gently press the filling down with your fingertips.
• Press the dough down between each teaspoon of filling to enclose it.
• Ttrim off the edges of the dough and cut apart the ravioli.
• Gently crimp the edges of the ravioli with a fork.
• Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
• COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
• Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

BAKED SPINACH RAVIOLI

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

SPINACH RAVIOLI BAKE

Steps:

• Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

RAVIOLI WITH SPINACH

Steps:

• In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
• Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
• In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
• In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
• To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
• Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
• Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
• Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.

SPINACH AND RAVIOLI LASAGNA

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

SPINACH AND RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.

RAVIOLI IN CREAMY SPINACH SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

SPINACH-AND-CHEESE-RAVIOLI EGG BAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of a nonstick 5-by-9-inch loaf pan with oil. Scatter pasta and tomatoes evenly in bottom of pan. In a bowl, whisk together eggs, half-and-half, and 1/4 cup cheese; season with salt and pepper. Pour egg mixture into pan. Bake 10 minutes. Meanwhile, stir together panko, oil, and remaining 1 tablespoon cheese. Season with salt and pepper.
• Sprinkle panko mixture over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes more (if top is browning too quickly, tent with foil). Let cool 10 minutes. Run a knife around edges of pan; invert egg bake onto a cutting board to remove from pan, then turn top-side up. Slice and serve, with relish and sliced vegetables.