Wednesday, November 02, 2011

Spinach-Ricotta Ravioli - Oct 30, 2011

Nick and I had several sheets of the fresh egg pasta from our lasagna meal leftover, as well as some ricotta (which we insist on pronouncing ri-coh-ta, rather than ri-cah-ta, despite being corrected by cheese vendors from the market...we're so snobby I can't stand it) and a big bunch of spinach from the CSA box. The meal pretty much makes itself with that list of ingredients. I consulted our handy 'How to Cook Everything' and found a recipe that fit our needs exactly, but for some quantity modification.

Our filling consisted of ricotta, Pecorino-Romano, wilted spinach, an egg, nutmeg and salt and pepper to taste.

This got folded into little pasta pillows while I simmered a hastily concocted tomato sauce, consisting of canned tomatoes, a chopped onion, and some dried Italian spices, on the stove. We boiled our ravioli in water for two or three minutes before placing them in bowls and topping with olive oil and tomato sauce. Mark Bittman's directions call to boil the ravioli until they float to the top, but ours floated from the start due to some air trapped inside, along with the cheese filling. We only had one bust at the seams, which I think is pretty good since our 'fresh' pasta was a week old and starting to dry out a bit. This was a really fun meal to prepare and surprisingly filling, as well as delicious.
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