This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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.
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reviews & comments
September 13, 2011
Delicious from scratch ravioli recipe