Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach Ravioli
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- #82303
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 eggs
3 1/2 cups flour
1 teaspoon salt
1 cup ricotta cheese
1 cup cooked chopped spinach, well-drained
1/2 cup grated Parmesan cheese
salt and pepper, to taste
1 egg
SAUCE
20 sun-dried tomatoes, re-hydrated
1/2 cup shredded fresh basil
3 cloves garlic
3 tablespoons olive oil
directions
Combine the eggs, flour and salt in a large mixing bowl to make the dough. Knead well by hand until the dough is smooth and elastic.
Combine the ricotta, parmesan and spinach in a bowl, using a fork. Add salt and pepper to taste.
Beat in the egg, stirring until well-combined.
Fill the ravioli.
Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli).
Meanwhile, saute the garlic in olive oil until the garlic is softened; add the chopped sun-dried tomatoes and shredded basil and cook for another minute or two. Season with salt and pepper as needed.
Serve the cooked ravioli with the garlic-basil-tomato mixture, and sprinkle with grated parmesan cheese.
added by
mary01
nutrition data
774 calories, 29 grams fat, 94 grams carbohydrates, 33 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
September 13, 2011
Delicious from scratch ravioli recipe