Friday, December 5, 2008

Whole Wheat Spinach Ravioli

This was another experiment gone right! The dough rolling takes some time and effort (which is way easier if you have a pasta roller) but they turned out to be worth it! If you wanted to cheat or you don't have the time, get some wonton wrappers or pre-made pasta sheets.

Whole Wheat Spinach Ravioli

2 cups whole wheat flour
1 tsp realsalt or sea salt
2 tbsp butter or vegan butter spread
3/4 cup boiling water

Place dry ingredients in food processor or blender and pulse until coarse (looks like cornmeal). Slowly add hot water while mixing. Dump out on clean floured surface and knead until you have a stiff dough. Add water by the drop or flour as needed. Separate into 3-4 balls and roll out with rolling pin as thin as you can get it (about 1/8 inch or thinner). Use 2 1/2 to 3" round cookie cutter or cup and cut out as many circles as you can, gathering scraps and rolling out again. Place dough that is not being worked with (cut outs as well) under a damp cloth to keep from drying.

1-2 tsp olive oil
1/2 red pepper
3 cloves garlic
3-4 cups fresh spinach
1 cup shredded mozzarella cheese
1-2 Tbsp dried basil
1-2 tsp dried oregano
1 tsp realsalt or sea salt

Preheat oven to 475 degrees. Rub red pepper and garlic cloves in a light coating of olive oil and place on a dish or baking sheet in oven. Remove garlic after approx 5 minutes and red pepper after approximately 10 minutes. Turn off oven. Place all ingredients in food processor and pulse until finely chopped and mixed well.

Press thumb in center of 2 dough cutouts to make them curve a bit and scoop approx 1 tbsp filling into the center of one. ( I used my melon baller to scoop.) Cover with second dough round and pinch edges together tightly to seal. Repeat until all cut outs are used.

Bring a large pot of salted water to boil. Gently drop in 5 or 6 ravioli at a time and let cook for 3-4 minutes. Ravioli will float consistently when they are done. Remove from water with slotted spoon and place in a bowl or dish. Drizzle with olive oil.


1-2 tbsp olive oil
1 clove of garlic, minced or micrograted
1 can tomato sauce
1 can petite diced tomatoes with sweet onions
(you can use regular diced tomatoes, this is just what I had and your sauce won't be as sweet. You can add a little agave and onions if you want it sweeter)
1-2 tbsp balsamic vinegar
1-2 tsp dried basil
1/2 -1 tsp dried oregano
1 tsp sea salt

Heat oil on medium low in sauce pan. Saute garlic for about 1 minute, then add all other ingredients, stirring occasionally until heated through. Serve over raviolis.

Serve with a colorful green salad and enjoy!

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