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No meat in the house! We did have spinach and ricotta cheese, the main ingredients in my ravioli. I immediately regretted making the dish. I have no mixer or pasta maker, so I had to make everything by hand. Soon enough, the dough was crumbly, the counter tops were cakes with wet, sticky dough, and my shirt was coated in flour. Eventually, I tamed the dough and made the ravioli. I’ll admit that I will never make ravioli again without a pasta maker.

Dough Ingredients (1 dough ball):

I made two dough balls. I suggest not making one big batch because the dough is easier to work with cold.

  • 2.5 cups flour
  • 2 eggs
  • 1 teaspoon Extra-virgin olive oil
  • 3 teaspoons water
  • 1/2 teaspoon salt

Dough Preparation:

I made mine in an unconventional way, but I found that it worked the best. Whisk all except the flour in a large mixing bowl and slowly add flour. Switch to a mixing spoon and continue until a dough ball forms that is not sticky. Wrap in plastic wrap and refrigerate for 10 minutes.

Filling ingredients:

  • Two handfuls of spinach chopped into very small pieces
  • A few roasted red peppers minced
  • About 1 cup of ricotta cheese
  • A tablespoon or so of pesto
  • sprinkle of parmesan, salt, and pepper.
  • lemon wedge

1. Sauté spinach in EVOO with salt and pepper. Mix in the ricotta and other ingredients. Squeeze in the lemon wedge.

2. Flour the counter-top, the dough, and the rolling pin. Roll the dough thin and cut 1.5-2 inch squares. Roll the squares even thinner.

3. Use a melon-baller to place a ball of filling in the center of a square. Dip your finger in water and apply around the filling to create sealing agent.

4. Place another square over the filling, press the sides down, and reinforce by making pleats with a fork. Then cut away the extra dough. If you have a zig-zag cutter, use that. Flour the bottoms and place on a baking sheet, covered in paper towels. Refrigerate until dinner time. Boil in salted water until edges are tender (5-6 minutes).

Sauce Ingredients:

  • pesto sauce (1/3)
  • cream
  • butter
  • flour

Make a roux in a pan by heating and whisking butter and flour. Add milk and bring to a boil. Add pesto to taste. The sauce should have a green tint because it is mostly cream. Add salt and pepper or even parmesan. Understand that this is labor intensive without the proper equipment. I have a newfound respect for old-fashioned italian mothers; hours of work consumed in minutes.

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