Ingredients for step 1: making ravioli dough from scratch. This is enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli).
1 and 1/4 cup flour
1 egg
1/4 cup hot water
1/4 teaspoon salt
1) Mix flour with salt.
2) Stir water with egg until well mixed.
3) In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work. You will be using this dough in the instructions that follow below:
Ingredients for step 2: spinach and ricotta cheese ravioli filling:
1 tbsp olive oil
1 big package spinach (20 oz)
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
1/4 tsp salt
How to make ravioli cheese filling:
1) Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.
2) Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
3) Chop cooked spinach finely and move to a bowl. Add Parmesan cheese and ricotta cheese, salt to taste and mix well. Add more salt if necessary.
4) Divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.
5) Once you rolled sheets of dough, shape individual raviolis. To shape ravioli, I use a ravioli mold
6) When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, freeze ravioli until you’re ready to cook them.
To serve, add cooked ravioli to your choice sauce at the last minute. Allow both ravioli and the sauce achieve same temperature. When serving on plates, garnish with thyme.
~
Thank you Heather for your delicious recipe !!!
If you would like your recipe to be on sydenhamcurrent.ca please email us at sydenhamcurrent.ca or message our Facebook page with your yummy ideas!!
