Well now, 14 years later (OH MY GOSH, we're old!), since we have gotten fresh spinach in our CSA box for the past two weeks, I decided it was time to try my hand at making my own spinach ravioli! Instead of making fresh pasta, I used some square won ton wraps that I bought at the store to save some time. The recipe I used said to bake the ravioli instead of boiling it in water, which I did. However, baking it made the edges pretty tough and crispy, which is not the consistency I want when making ravioli. But the taste was great! I think next time I'll try cooking it in some boiling water instead of baking it. Also, I still used some store-bought marinara sauce, but I heated it in a saucepan and added about 1 teaspoon of cream cheese and about 1/4 teaspoon of red pepper to make it a creamy arrabiata sauce.
Recipe for Baked Spinach Ravioli
INGREDIENTS
Won Ton Wraps
10 oz fresh spinach
1 tablespoon olive oil
1 15 oz container ricotta cheese
3/4 cup grated Romano cheese
1 teaspoon salt
2 cloves garlic
1/2 teaspoon ground black pepper
Marinara sauce of your choice (I made mine a creamy arrabiata sauce as above)
INSTRUCTIONS
1. Cook spinach in olive oil in a saucepan for 5 minutes of until just wilted.
2. Combine the ricotta cheese, spinach, grated cheese, salt, pepper and garlic in a blender until smooth.
3. Place wraps flat on a clean, dry work surface. Drop 2 tbsp of mixture in the center of each wrap and brush edges of wrap with water. Place a second wrap on top and crimp edges together tightly with a fork.
4. Heat oven to 350 degrees. Place the ravioli on a baking sheet coated with non-stick cooking spray. Brush raviolis lightly with olive oil and bake for 10-12 minutes, until lightly browned.
5. Serve with marinara sauce.
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