As you know I always post a sunday italian dinner, here is my recipe for a tri color homemade ravioli to represent the colors of the italian flag supercute! ♥
Ingredients for dough ♥
1-1/2 cups all-purpose flour
2 eggs ( for a healthier version I use egg beaters)
¼ teaspoon salt
1-2 tablespoons water (as needed)
I use my Kitchenaid w/dough hooks and blend until it forms a dough ball.
After the dough is formed, separate into three equal pieces. Wrap all dough with plastic wrap whenever you are not using it.
To make the red dough:
I mashed a few canned beets until I got a paste (about 2 tablespoons) Add the mashed beets to one of the separated portions of dough. Mix again in blender adding more flour until you get the right consistency for your pasta dough.
To make the green dough:
I cooked, mashed and chopped spinach. Using about 2 tablespoons to add to the other separated portion of dough. Mixing again in blender adding more flour until pasta dough consistency.
To get the striped pasta:
Roll the white dough ball into a sheet. Roll the green and the red pasta into sheets. Use the fettuccine noodle attachment to cut the green and red pasta into noodles. Place the colored noodles over the white dough sheet in the desired color sequence, leaving spaces where the white color should show. Press the colored noodles so that they will stick to the white dough sheet, and roll the sheet to the desired thickness using the pasta machine. Tri-colors will only be on one side.
Ravioli Filling ♥
Boiling the ravioli ♥To cook ravioli, bring to boil a large saucepot of water. Add 1 tablespoon of oil to keep the pasta from sticking. Add the raviolis with a slotted spoon to the boiling water, and stir gently so they don't stick. Boil at medium heat for 10 minutes or until the pasta is tender but firm. Remove with a slotted spoon to a heated platter. Serve with heated homemade pasta sauce. here's my recipe ..http://europeancutie.blogspot.com/2013/04/italian-sunday-gravy-tomato-sauce.html
Sprinkle with Parmesan cheese and garnish with fresh basil. enjoy!
Freeze for later ♥Raviolis may be frozen to be used later. Put the freshly made raviolis on a cookie sheet that has been lightly oiled to prevent sticking. Place the cookie sheet in the freezer with the raviolis uncovered. When the raviolis are frozen, transfer them to freezer bags or freezer containers. The frozen raviolis can be kept for several weeks, and they can be prepared very conveniently by dropping them into vigorously boiling water. Make sure that the volume of water is sufficient so that it will not cool too much when the frozen raviolis are added. The boiling time may be slightly longer for frozen than for fresh ravioli. ♥
Ingredients for dough ♥
1-1/2 cups all-purpose flour
2 eggs ( for a healthier version I use egg beaters)
¼ teaspoon salt
1-2 tablespoons water (as needed)
I use my Kitchenaid w/dough hooks and blend until it forms a dough ball.
After the dough is formed, separate into three equal pieces. Wrap all dough with plastic wrap whenever you are not using it.
To make the red dough:
I mashed a few canned beets until I got a paste (about 2 tablespoons) Add the mashed beets to one of the separated portions of dough. Mix again in blender adding more flour until you get the right consistency for your pasta dough.
To make the green dough:
I cooked, mashed and chopped spinach. Using about 2 tablespoons to add to the other separated portion of dough. Mixing again in blender adding more flour until pasta dough consistency.
To get the striped pasta:
Roll the white dough ball into a sheet. Roll the green and the red pasta into sheets. Use the fettuccine noodle attachment to cut the green and red pasta into noodles. Place the colored noodles over the white dough sheet in the desired color sequence, leaving spaces where the white color should show. Press the colored noodles so that they will stick to the white dough sheet, and roll the sheet to the desired thickness using the pasta machine. Tri-colors will only be on one side.
now make the raviolis! I used my ravioli stamp cutout I got from Williams Sonoma you can get one online on there website below...
Now for the filling...
Ravioli Filling ♥
- 3/4 cup ricotta cheese, reduced fat
- 1/4 cup parmigiano-reggiano cheese, fresh grated
- 2 tablespoons basil, finely chopped
- 1/2 teaspoon lemon rind, grated
- 1/4 teaspoon black pepper, fresh ground
- 1 egg, large ( I use eggbeaters)
Drain ricotta cheese in cheesecloth-lined colander for 30 minutes. Combine the ingredients and mix thoroughly until well combined. You may want to make a double batch if you are making lasagne or manicotti.Lay the dough flat on a floured surface and form little balls with the filling, then place on tri colored pasta dough, and use your cutout stamp to form the raviolis.
Boiling the ravioli ♥To cook ravioli, bring to boil a large saucepot of water. Add 1 tablespoon of oil to keep the pasta from sticking. Add the raviolis with a slotted spoon to the boiling water, and stir gently so they don't stick. Boil at medium heat for 10 minutes or until the pasta is tender but firm. Remove with a slotted spoon to a heated platter. Serve with heated homemade pasta sauce. here's my recipe ..http://europeancutie.blogspot.com/2013/04/italian-sunday-gravy-tomato-sauce.html
Sprinkle with Parmesan cheese and garnish with fresh basil. enjoy!
Freeze for later ♥Raviolis may be frozen to be used later. Put the freshly made raviolis on a cookie sheet that has been lightly oiled to prevent sticking. Place the cookie sheet in the freezer with the raviolis uncovered. When the raviolis are frozen, transfer them to freezer bags or freezer containers. The frozen raviolis can be kept for several weeks, and they can be prepared very conveniently by dropping them into vigorously boiling water. Make sure that the volume of water is sufficient so that it will not cool too much when the frozen raviolis are added. The boiling time may be slightly longer for frozen than for fresh ravioli. ♥
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