Friday, September 18, 2009

Spinach, Mushroom & Ricotta Ravioli

A very good recipe for use as a side, or for a vegetarian meal. Serve with your favorite pasta sauce.

For the Ravioli (makes about 25-40 Raviolo per batch - you WILL have filling left!)
3 Cups Flour
1/2 Cup Water
1/4 Cup Oil
1/2 tsp Salt
2 Eggs

Beat the eggs with a fork. Add the water and oil, and mix well. Add 1 cup flour, stir with fork until absorbed. Add each remaining cup flour, mixing well between each addition.

Turn out the dough on a floured surface. Knead by hand until the dough is elastic and mixed well. Roll out to 1/8" with a well-floured rolling pin. Cut out circles of dough with a medium sized round cookie or biscuit cutter. You can make them smaller or larger, to your taste.

Remove filling from refrigerator, and place 1 small spoonful of filling in the center of the dough circles. Dip your fingertip into a small dish of water, and run it around the edge of each circle. Press a second circle on top of the filling, pushing gently on the edges. Press each edge with the tines of a fork, making sure it has a good seal and no filling leaks out.

Bring a pot of salted water to a fast boil. Boil ravioli for 6-8 minutes, or until they begin to float. Serve with warmed sauce of your choice, or drizzle with olive oil, or a small dab of butter. Sprinkle with Parmesan cheese if desired.

For the Filling
2 Eggs
2 cans spinach, well drained and pressed to remove ALL liquid
1 can sliced mushrooms, drained well
1 16oz pkg Ricotta cheese
1/4 tsp Salt
1/4 tsp Black Pepper
Herbs to taste
(Basil, Rosemary, Garlic, Thyme, et cetera)

Mix all ingredients together in a bowl. Store in refrigerator until ready to use.

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