4-5 servings, approximately 45 ravioli
For the Pasta
- 2 1/2 cups flour
- 4 eggs
- 1 teaspoon olive oil
- a pinch of salt
For the Stuffing
- 10 oz of fresh baby spinach
- 8 oz Ricotta cheese
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon of grated nutmeg
- salt
For the Sauce
- 3 red bell peppers
- 2-3 tablespoons onion
- 2 tablespoons garlic, minced
- 1/4 cup fresh basil
- 3 tablespoons olive oil
- 1- 1 1/2 cup half and half
- 1 teaspoon cornstarch
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter
- salt
- pepper
Directions for the Pasta and Filling
Prepare the dough. In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs, salt and olive oil. Start mixing ingredients together with your hands, about one minute. Once you have a work-able “ball” that holds together, transfer the dough to a working surface. Knead the dough until it holds together nicely, about 10 minutes. Form dough into a ball and wrap in saran wrap. Let the dough sit for at least 30 minutes.
For the stuffing, cook the spinach in boiling water until tender. It should only take a few minutes. Drain the spinach and try to squeeze as much water out as you can.
Chop the spinach and add to a large bowl, with the Ricotta cheese, egg, Parmesan cheese, nutmeg and salt. Mix well.
Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap. Roll the dough in a thin layer, about 1/8 of an inch. When you roll, always make sure the pasta doesn’t stick to the counter. Move and rotate the dough as necessary.
Cut the dough halfway. Place about one teaspoon of filling on the pasta, about 3 inches apart.
Place the other half of pasta on top of the pasta with the filling. Press down around the filling with your fingers. Get most of the air out, so that your ravioli will seal nicely.
Cut ravioli using your ravioli cutter or knife. Set aside on parchment paper, lightly floured.
To cook, bring a large pot of salted water to a oil. Cook the ravioli for a couple of minutes until they start to float. Serve with Roasted Red Pepper sauce.
Directions for the Sauce
Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag and allow to steam for about 5-10 minutes.
Remove the skin from the peppers and cut into small pieces.
In a frying pan, sauté the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
Mix corn starch and half and half together until no lumps.
Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but enough so that it will spray out). Mix to desired consistency.
Put mixture back into frying pan and heat to a boil. Add in half and half mixture to desired consistency.
Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much, add some additional half and half.
Recipes originally found on Pina Bresciani and Cooking with Manuela and Your Home Based Mom.
I had a double date night at my house with one of my closest friends, and we made this dish together. Since there are so many steps, we divided everything up and conquered. For your next date night, instead of going out, try a night in cooking some delicious food.
Nicole Flips for Food 