Well I think this is the
hardest I’ve ever worked for a meal. My
boyfriend and I were sweating by the time we finished hand rolling our pasta;
we are definitely ready to invest in a pasta roller! We also made a fresh batch of pasta sauce and
baked bread sticks, but the ravioli was the real accomplishment.
FILLING:
Blend:
1 CUP chopped mushrooms and spinach
(substitute or add any veggies / herbs you like)
1 CUP ricotta cheese
2 eggs
Store in refrigerator until
ready to use
PASTA:
Mix:
2 CUPS whole wheat flour (or
other grains)
3 eggs
Pinch of salt
Knead dough for 10 minutes
then roll flat either by hand or preferably with a pasta roller :)
Flatten until it’s as thin as
a penny.
Then place spoonfuls of filling
on one side of pasta, fold in half and press around seams to encase filling.
Cut between raviolis with pizza
cutter or knife and press edges together with a fork.
Cover raviolis with flour to
keep them from sticking to one another.
Cook in boiling water for 5-10
minutes, until raviolis float.
Drain water and add sauce.
I have to say, as much work as
it was; these are the best raviolis I’ve ever eaten! Such a simple and versatile recipe too, I
will be making these again.
