From merlynne@pacbell.net Mon Nov 26 09:35:05 2001 Date: Fri, 23 Nov 2001 16:41:39 -0800 From: Lynne King Reply-To: pasta@yahoogroups.com Subject: [Pasta] Spinach and Ricotta Ravioli > >Dough: >3 1/2 cups all purpose flour >4 eggs > >Filling: >1 pound fresh spinach >1 tablespoon salt >1 pound ricotta >1 egg >2 tablespoons heavy cream >4 tablespoons grated Parmigiano Reggiano, plus 4 tablespoons grated >Parmigiano Reggiano, for garnish >1/4 teaspoon nutmeg >Pinch black pepper > >Sauce: >1/4 pound butter >1/4 teaspoon nutmeg >1 tablespoon chopped sage > >To make the ravioli dough, make a crater with the flour on your >tabletop. Add the eggs to the center of the flour crater. Partially >incorporate the flour into the eggs with a fork. Then knead the flour >and eggs together to form dough. Knead until the dough is thoroughly >worked together, approximately 4 to 5 minutes. Reserve until the >raviolis are ready to be assembled. > >In a pot of boiling water, cook the spinach with half of the salt >until tender. Remove the spinach from the boiling water and let cool >for 2 to 3 minutes. Squeeze out the water from the spinach and chop >it up roughly. In a mixing bowl, combine chopped spinach, ricotta, >egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with >the nutmeg, remaining salt, and black pepper. > >To make the sauce, melt the butter in a saucepot. Simmer the nutmeg >and sage in the butter for 1 minute. Reserve until the raviolis are >cooked. > >To assemble the raviolis, cut the dough into 4 pieces. Roll out each >piece to form a thin layer (about 1/8 inch) of dough. Place 1 >spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. >Continue to place spoonfuls of filling along the dough 1-inch from >each other. > >Place 1 of the other pieces of rolled out dough on top of the piece >with the filling on it. Pinch the dough around the filling to form >the ravioli. Use a cookie cutter or a knife to cut out the raviolis. >Pinch the edges of each ravioli with the tines of a fork. Set aside >each ravioli on a plate lightly dusted with flour. Do not stack the >raviolis, because they will stick together. > >When you are ready to cook the raviolis, add them to boiling water. >When the raviolis float, about 2 to 3 minutes, they are finished >cooking. Serve each portion with the sage butter and sprinkle 1 >tablespoon of grated Parmigiano-Reggiano over each serving. > >Yield: 4 servings >Prep Time: 30 minutes >Cook Time: 15 minutes >Difficulty: Medium > > >Post message: Food-On-TV@yahoogroups.com >Subscribe: Food-On-TV-subscribe@yahoogroups.com >Unsubscribe: Foon-On-TV-unsubscribe@yahoogroups.com >List owner: Food-On-TV-owner@yahoogroups.com > >http://groups.yahoo.com/group/Food-On-TV > >Feel free to share the recipes with others, just include this list and the >poster as part of the source! > >Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/ Good friends, good music, and good food will gladden the most bereft spirit. Lynne King MSN: mymerlynne@hotmail.com ------------------------ Yahoo! Groups Sponsor ---------------------~--> Universal Inkjet Refill Kit $29.95 Refill any ink cartridge for less! Includes black and color ink. http://us.click.yahoo.com/ltH6zA/MkNDAA/ySSFAA/f8NolB/TM ---------------------------------------------------------------------~-> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/