Spinach Ravioli - Cuisinart 12-Cup Elite Collection FP-12N Serie Manual Del Usuario

Homemade ravioli definitely takes time to make,
1
garlic clove
1
tablespoon olive oil
10
ounces fresh spinach
5
ounces parmesan
½
lemon
½
pound ricotta
½
teaspoon kosher salt
¼
teaspoon freshly ground
nutmeg
1
large egg
1
teaspoon water
1
recipe pasta dough
( 14)*
page

SPINACH RAVIOLI

but it is certainly well worth the effort .
Makes 30 ravioli
including rolling
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
chop. Put the olive oil into a large skillet over medium heat.
When oil shimmers across the pan, add the chopped garlic and
spinach in two batches to wilt the spinach and soften garlic.
,
drained
Remove and reserve.
Insert the reversible shredding disc on the fine shredding side
into the large work bowl and process the Parmesan. Replace the
shredding disc with the large metal chopping blade. Peel the
zest off the lemon with a vegetable peeler, being careful not to
include any of the bitter white pith. Add the zest to the cheese
and pulse together and then process for about 20 seconds. Add
the ricotta, salt and nutmeg to the work bowl and process for
about 1 minute to combine well. Drain spinach/garlic mixture
well and pulse into filling ingredients to fully incorporate.
Stir the egg together with one teaspoon of water and reserve for
the egg wash.
Roll the pasta dough out thin, either with a pasta roller or by
hand. After the dough is rolled into sheets, cut each sheet into
an even amount of squares. Using a teaspoon, fill the centers of
half the cut pasta squares with filling. Brush around the filling
with the egg wash and top with the remaining squares. Press
down around the filling to seal and push out any air bubbles.
Bring a large pot of salted water to a boil and cook the ravioli in
batches. Remove with a strainer.
Serve ravioli with the Simple Tomato Sauce (page 28) and freshly
grated Parmesan.
*Freeze any leftover pasta dough to use at another time. Wrap
well in plastic to freeze.
Nutritional information per serving (based on 6 servings):
Calories 201 (42% from fat)
sat. fat 9g
Approximate preparation time: 60 minutes,
Food Processor and process the garlic to finely
®
| |
chol. 74mg
| |
carb. 17g pro. 12g
|
sod. 712mg calc. 249mg
ENTRÉES
| |
fat 9g
|
fiber 1g
59