 |
| Homemade Cheese Ravioli With Spinach Cream Sauce
One recipe Basic Egg Pasta Dough* or 1 pound store-bought uncooked pasta sheets For the filling: 2 cups ricotta cheese Half of a 10 ounce box frozen spinach, thawed and squeezed dry (reserve other half for sauce) 4 ounces mozarella or provolone cheese, grated 1/4 cup freshly grated Romano cheese 1/4 cup freshly grated Parmesan cheese 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley (can used dried flakes) 1 egg, lightly beaten Salt and pepper to taste For the Sauce: 1 small head garlic, roasted 1 red bell pepper, roasted 2 plum tomatoes 2 tablespoons olive oil 4 ounces mushrooms, chopped Salt and pepper to taste Reserved spinach from filling 1/2 cup dry vermouth 2 cups cream 1 tablespoon dried or fresh basil Additional Ingredients: Freshly shredded or grated Romano cheese for garnish Make the pasta dough according to directions. Let rest for about 30 minutes. Meanwhile, make the filling. Place ingredients in bowl in order given, mixing well to combine. Taste for seasoning. (Can be prepared one day ahead and refrigerated until use.) Roll the dough using roller machine directions to the 5th or 6th setting. Place one sheet on ravioli mold and press with top to make indentions. Fill indentions with mixture. Using a finger or brush, moisten all around the edges of squares with water. Place another pasta sheet on top. Roll with rolling pin until the ravioli are cut out. Continue the process until all of the filling is used. Place ravioli in a single layer on baking sheets and refrigerate until use. For the sauce, roast the garlic and pepper according to the directions in the links. Cut the tomatoes in half and place under the broiler with the peppers. Turn once to brown both sides. (Can be prepared several hours before use.) Thinly slice the peppers and tomatoes. Heat a 10-inch skillet over medium-high heat. Add the oil. When hot, add the mushrooms and saute until well browned. Add the garlic, peppers, tomatoes, reserved spinach, salt and pepper. Saute another minute. Pour in the vermouth and cook until slightly reduced, about 1 minute. Remove pan from heat and proceed to cook the ravioli. Use a large pasta or stock pot to cook ravioli. Bring water to a boil, add salt and a little olive oil. Carefully drop in the ravioli, leaving lots of room for the water to boil around them. Cook for about 3 minutes or until pasta is al dente. Remove from pot and drain in colander; place in large serving bowl. Continue until all the ravioli is cooked. To finsh, return the sauce to a hot burner. Heat quickly, then pour in the cream. Cook until slightly reduced. Add the basil. Taste for seasoning. Pour the sauce over the ravioli. Sprinkle with Romano cheese and serve immediately. Notes: To form ravioli without a mold, place one sheet on a lightly floured cutting board. Place mounds of filling in rows, spaced according to the size ravioli you prefer. Moisten a square around each mound with the water. Cover with the top sheet of pasta. Press around each mound of filling, being certain to get as little air as possible in between the sheets and to carefully seal the edges. Cut out squares with a knife or pastry cutter. Cut any leftover dough into strips, dry for about 1 hour, then freeze for other uses. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By aaron_finster@... * see recipe for basic pasta dough in the Pasta index |