Whole Wheat Spinach Ravioli

By milly1362

Ingredients

• Ravioli Dough:
• 3 * 3 c. whole wheat flour
• 3 * 3 whole eggs
• 1/4 * 1/4 c. olive oil
• 1/2 * 1/2 c. cold water
• 1 * 1 tsp salt
• Filling:
• 3 * 3 c. spinach, steamed and drained
• 1.5 * 1.5 c. low fat ricotta cheese
• 1 * 1 tsp minced garlic
• 1/2 * 1/2 tsp. oregano
• Sauce:
• -leftover filling
• -some extra herbs (basil, oregano, garlic powder)
• 1 1/2 -1 1/2 cups chicken broth

Preparation

Step 1

Put dough ingredients in mixer to develop gluten, as whole wheat flour is slower to make gluten than white flour.

While that is kneading make filling in food processor

Spoon filling onto the rolled out dough in small round (about a tsp) blobs.

Fold dough over and sealed, then cut with pizza cutter. One batch has 9 ravioli.

Re-seal ravioli and place on a cookie sheet to dry for about an hour while you make the sauce.

Boil the ravioli for 2 minutes, or until they float to the top of the pot, then remove with a slotted spoon.