As aforementioned in my Wash Day Rambling post, my humungo Spinach raviolis were made but had not yet been cooked for human consumption.
Well, I'm here to tell you that they HAVE been cooked, and were pretty freakin tasty too ;)
This inclination to make ravioli came about after I had bought a bag of spinach & was running out of ideas of what to make. I used it in omelets and rice, served it on the side or in salad but i wanted to do something different! Since I bought those won ton wrappers and saw that I was gonna be able to make ravioli w/ them, it was over. Spinach ravioli HAD to be made!0_0
This is another one of my simple recipes that can easily be cooked by anybody who may know their way around the kitchen a lil bit..but if not, I hope I make it easy enough to follow!! These can be made to be used the same day, or be frozen for future use, like I did. If you DO decide to freeze them, make sure you freeze them on a flat surface like so ---->>
BEFORE you put them into a container to freeze because if you don't they will all stick together and create a horrible mess and all of your hard work will be ruined..and you don't want that, do you? No. Didn't think so.
Here it goes...
Spinach Ravioli
Yield: 3-5
1/2 pack Nasoya Won Ton wrappers ( I got them from Shop Rite for like..$3)
4 c. Fresh Spinach, washed & drained
1 tbsp. Garlic, minced
2 c. Ricotta cheese
1 Egg, beaten
1 c. Parmesan cheese
2 tbsp Salt
1tbsp Pepper
1/4 tsp Nutmeg
1 egg + 1 c. water for egg wash.
1/4 c. flour for tray
- Separate out the won ton wrappers, discarding the torn ones. I used 30.
- In a pot of boiling, salted water, blanch your spinach until wilted, strain, and then place the spinach into a bowl of ice & water to stop it from cooking any further.
- Remove the spinach from the water and wring as much of the water out of it as you can. *This process is done easiest with cheesecloth, but if you do not have any on hand, fold the spinach up in 2 coffee filters, 2 paper towels, and an old, CLEAN wash rag, [preferably one you don't care for too much] and wring it out.
- Remove the spinach from the cloth and give it a rough chop.
- Combine spinach w/ egg, ricotta, Parmesan, salt, pepper and nutmeg and stir until fully distributed.
- Wrap either a sheet tray, cookie sheet, or regular food tray in foil and spread flour onto the tray evenly. Lay out your won ton wrappers in 2-4 rows (depending on how big your cookie sheet/ tray is) and using a spoon, scoop a quarter-sized amount of filling and place it in the center of every other won ton wrapper.
- Using either a brush or your finger, brush the egg wash onto the outer sides of the won ton wrapper, around the spot where you placed the filling.
- Take the won ton wrappers that do not have any filling on them, and place over thee ones that do. In order to seal it, press your fingers around, not on, the area where the filling is and gently push outward, towards the edge of the ravioli. This will help push out any excess egg wash and remove any air bubbles. Repeat with all ravioli.
- If freezing for later enjoyment, keep on tray and freeze. Once fully frozen, place into Tupperware and return to freezer.
- If you can't wait to eat them, get a pot of boiling, salted water ready, drop a few of your ravioli in and cook until they begin to float, remove and serve with the sauce of your liking.
- ENJOY!
Turkey Sausage w/ Garlic Basil Sauce
1/2 link Turkey Kielbasa,cut into 1/4in thick pieces
2 tbsp Garlic, minced
3 tbsp butter
3 tbsp flour
1/4 c. White Cooking Wine
1/2c. Veg stock
6 Basil leaves, chiffonade
Salt & Pepper to taste
- Heat pan over medium heat.
- Add sausage and sear on all sides until brown, but not burnt.
- Stir in garlic and saute for 1 min.
- Turn up heat, add butter until fully melted and then stir in flour. Cook for another minute or so- be careful not to burn.
- Add wine and stir/whisk. The pan should sizzle alot when you do this, don't be afraid cause that's what you want. Cook for 2 mins or until the alcohol is cooked out.
- Add stock and bring to a simmer.
- Stir in basil and season with salt and pepper
- Serve over ravioli
- ENJOY!
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| The sauce didn't look how I wanted it to but...it was still good!!! |
