Pasta Creations: Ravioli

 

The crowning jewel of my pasta creations may just be these ravioli. Pillows of dough are made with farro flour and eggs, kneaded, rested and rolled into sheets.  To fill, I place one sheet of pasta dough over a ravioli plate.

Press the forming plate to form a pocket.

Fill pockets

Place second sheet of dough over the filling.

Cut into rounds.

Refrigerate or freeze until ready to cook.

 

I make the filling earlier in the day and refrigerate.

Spinach and Ricotta Filling

(8-10 Servings)

Remove stems from spinach. Chop fine in a food processor. Steam and drain onto a clean cloth.

4 ounce fresh spinach

Saute onions and pepper in olive oil. Drain these with the spinach on a clean cloth. Cover vegetables and squeeze cloth until much of the moisture is removed.

2 teaspoon olive oil

2 mini red peppers, chopped fine

1/2 medium onion, chopped fine

Beat egg, then mix with cheeses, pepper and drained vegetables.

1 egg

1 cup part skim ricotta cheese

1/4 teaspoon pepper

4 tablespoon finely grated Parmigiana cheese

Drained vegetables 

Refrigerate until ready to fill ravioli. Freeze the rest to make lasagna on a later date.

 

I then take all of the scraps of dough and combine to roll and cut into other pasta forms, lasagna, noodles, spaghetti and more. I dehydrate the pasta in a 150 F oven, cool and freeze to make 6 more meals. Nothing goes to waste.