Post by April B. on Jan 29, 2003 11:44:00 GMT -6
Ravioli
4 Cups flour
3 eggs
1 Tblsp. water
Mix the above ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets. Filling:
10 oz. frozen chopped spinach
1 Tblsp. finely chopped onion
1 Tblsp. butter or margarine
1 beaten egg
2/3 Cup Ricotta cheese
1/2 Cup grated Romano cheese
1/8 tsp. ground nutmeg
1/2 tsp. salt
Sauté onion in butter or margarine until onion is tender but not brown. Squeeze spinach to remove the excess moisture, then a to the sautéed onions mixture and heat thorough. In mixing bowl combine egg, Ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly.
Place 1 teaspoon of mixture on one of the dough sheets spacing at about 2". To seal the dough, dip your finger into cold water and moisten the dough around each Ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2" squares, making sure that the edges are well sealed.
Boil water which is salted, add a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook in batches not to crowd the pan. The ravioli will rise to the top of the water when they are cooked. Remove with a serrated spoon.
Serve with quick tomato sauce, Marinara Sauce or with butter and Romano cheese.
Marinara Sauce
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.
4 Cups flour
3 eggs
1 Tblsp. water
Mix the above ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets. Filling:
10 oz. frozen chopped spinach
1 Tblsp. finely chopped onion
1 Tblsp. butter or margarine
1 beaten egg
2/3 Cup Ricotta cheese
1/2 Cup grated Romano cheese
1/8 tsp. ground nutmeg
1/2 tsp. salt
Sauté onion in butter or margarine until onion is tender but not brown. Squeeze spinach to remove the excess moisture, then a to the sautéed onions mixture and heat thorough. In mixing bowl combine egg, Ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly.
Place 1 teaspoon of mixture on one of the dough sheets spacing at about 2". To seal the dough, dip your finger into cold water and moisten the dough around each Ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2" squares, making sure that the edges are well sealed.
Boil water which is salted, add a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook in batches not to crowd the pan. The ravioli will rise to the top of the water when they are cooked. Remove with a serrated spoon.
Serve with quick tomato sauce, Marinara Sauce or with butter and Romano cheese.
Marinara Sauce
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.