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Spinach Ravioli With Three-Cheese Filling

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Ingredients

  • 1/2 10 Oz Pkg Frozen chopped spinach
  • 1 egg
  • 1 Tsp olive oil or cooking oil
  • 1 Cups all-purpose flour
  • 1 Recipe Three-Cheese Filling
  • 2 Cups pasta sauce
  • Parmesan Cheese, Shaved Or Grated Optional

Details

Servings 6

Preparation

Step 1

Cook spinach according to package directions. Drain in a colander, using a spoon to press out as much liquid as possible. In a food processor bowl combine spinach, egg, and oil. Cover; process till nearly smooth. Add flour and 1/4 teaspoon salt. Process just till dough forms a ball. Cover; let rest 10 minutes.
Divide dough in half. Cover 1 portion. On a lightly floured surface, roll other portion to an 18x12inch rectangle, 1/6 inch thick. Arrange well-rounded teaspoonfuls of Three-Cheese Filling 2 inches apart on pasta sheet.
Roll out remaining portion of dough to an 18xl2-inch rectangle. With water, moisten bottom sheet of pasta around filling. Lay remaining pasta sheet on top of filling, matching edges of pashl sheets. With fingers, press to seal the 2 sheets around mounds of filling. With a pastry wheel or sharp knife, cut between mounds (see photo, above). You should have 24 ravioli.*

In a large kettle or Dutch oven bring a large amount of water to a rolling boil. Add ravioli, a few at a time, so water does not stop boiling. Reduce heat slightly; continue boiling, uncovered, 6 to 8 minutes or till pasta is al dente (tender but still firm). Drain immediately. Serve with sauce and Parmesan cheese. Makes 4 main-dish servings.

*To make ahead: Dust ravioli with all-purpose flour. Let dry on a rack 1 hour. To use within 1 to 2 days, transfer ravioli to a covered container; chill. To freeze, place ravioli on a baking sheet. Cover; freeze till firm. Place in a freezer container. Seal, label, and freeze for up to 8 months. Cook frozen ravioli as directed.

Three-Cheese Filling: In a small mixing bowl stir together half of an 8-ounce package cream cheese, softened; 1/3 cup shredded mozzarella cheese; 1/4 cup grated Romano or Parmesan cheese; and 1 teaspoons milk. Cover and chill till needed.


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