For The Whole Family
Wholewheat Spinach Ravioli with Garlic Herb Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- For Pasta Dough
- 3 cups Whole wheat flour (plus extra for rolling dough)
- 3 Tbsps good-quality olive oil
- 5 large eggs
- 1 tsp salt
- water (as needed)
- For Ravioli Filling
- 6 cups Baby spinach
- 1 onion
- 1 Tbsp butter
- 1 ½ cups Ricotta cheese
- 1 egg
- ½ cup freshly grated Parmigiano Reggiano
- For Garlic Sage Butter Sauce
- 6 Tbsps butter
- 2 cloves minced garlic cloves
- 10 Sage (leaves)
- 2 Tbsps freshly squeezed lemon juice
- ½ cup freshly grated Parmigiano Reggiano (plus extra to serve)
Preparation steps
1.
For Pasta Dough:
2.
In the bowl of a electric mixer fitted with a dough hook, add flour, oil, eggs and salt. Mix just until the dough mixture pulls away from the sides of the bowl. Knead by hand for about 5 minutes until smooth and elastic. If the dough is too dry, add a few drops of water, one drop at a time. Form dough into a disc shape. Cover in plastic wrap and let rest for 20 minutes.
3.
For the Pasta Filling:
4.
Rinse the spinach leaves in a bowl of cold water and trim any tough stems. Peel and finely chop the onion.
5.
Melt the butter in a nonstick skillet and saute the onions until soft, about 4 to 5 minutes. Add the spinach and toss with tongs until wilted. Cool slightly and finely chop.
6.
In a medium bowl, combine the ricotta cheese and egg, mixing until completely incorporated. Mix in the spinach mixture. Grate Parmesan cheese over mixture and stir to blend.
7.
To Assemble the Ravioli:
8.
Divide pasta dough into four equal portions. Using a pasta machine set on the widest setting, feed dough through the machine 2 or 3 times until dough is thin, about 1/16-inch. Working quickly, place rounded teaspoonfuls of filling 1 1/2-inches apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press gently around the filling to remove any air pockets and seal edges. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
9.
Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate. Cook the ravioli, stirring several times during cooking, until al dente, about 2 to 3 minutes, or until they float to the top. Remove from the water using a slotted spoon. Drain well, reserving 1/2 cup of the cooking liquid.
10.
For Garlic Sage Butter Sauce:
11.
Meanwhile, melt butter in a large saute pan and continue cooking until golden brown color. Add garlic and sage leaves and remove from heat. Add lemon juice and reserved pasta water and pasta to the saute pan and return to heat. Add the cheese, toss to coat and heat through. Divide among bowls, sprinkle with additional cheese if desired and serve immediately.
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